Ingredients

Squid

• 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for deep frying
• 50 g rice flour
• maldon salt and freshly ground pepper
• oil for deep frying

Stuffing

• 100g pork mince
• 100g prawns, peeled
• 1 garlic clove crushed
• 2 tsp ginger, roughly chopped
• 1 tsp Thai fish sauce
• 1 tsp red chilli, seeds removed and roughly chopped
• 1 tbsp coriander, roughly chopped
• 50g water chestnuts
• 1 egg white
• freshly ground pepper

Red Curry

• 2-3 tbsp red curry paste
• 700ml coconut milk
• 1 large red chilli, seeds removed and chopped
• 1 tbsp shredded holy or normal basil leaves
• 1 tbsp finely chopped coriander
• 2 tsp Thai fish sauce
• 1 tbsp palm or brown sugar
• 2 tbsp cashew nuts, roasted

To Serve

• Boiled jasmine or brown basmatti rice with cumin seeds
• Coriander leaves, to garnish

Method

1. Stuffing: Place all the stuffing ingredients in food processor and blend to a smooth paste. Fill the squid pouches with the stuffing, do not fill them tightly. Secure the ends of the squid with toothpicks.
2. Heat a little oil in a wok or frying pan and fry the stuffed squid in it for 2-3 minutes, turning halfway. Remove from the oil and set aside. Reserve the oil for the curry.
3. Red Curry: In a wok or large heat a little oil in a frying pan, when hot add the curry paste and cook for 1 minute over a moderate heat, until it is aromatic. Stir in the coriander and coconut milk, and cook bring to the boil.
4. Place the stuffed squid in the curry and leave it to simmer for 20-25 minutes until the sauce has thickened, turn the squid over halfway through cooking. Remove the squid from the curry and cover with foil to keep warm. Stir in the fish sauce, sugar, chilli, and basil leaves into thicken curry sauce.
5. Tentacles: While the stuffed squid is cooking, heat some oil in a deep fryer, wok or saucepan to 180-190°C. Place the flour in a bowl and season it with the salt and pepper, toss the tentacles in the flour, shake off the excess flour and deep fry them for 2-3 minutes until golden brown. Drain them on kitchen paper and keep warm until ready to serve.
6. To Serve:Slice the squid width wise into 2-3cm slices. Distribute the squid on to one side of four warmed plates, place the slices so that they are overlapping and pour over the curry sauce. Place some rice onto the opposite side of each plate (you may wish to use a ramekin to do this ) and garnish rice with the tentacles and garnish with some coriander leaves.