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Preparation:
1.
Remove the squid head, insides, and transparent
bones; cut the tentacles from the head.
Rinse the squid well and drain.
2. Using a mortar, finely pound the coriander
roots, chopped garlic and peppercorn together.
Mix thoroughly.
3. Mix the minced pork with the mixture
from Step 2 and add 1 tablespoon of white
soya sauce. Marinate for about 20 minutes.
This becomes the filling.
4. Stuff each squid with the filling until
approximately 3/4 full.
5. Bring the pork stock to a boil. Put the
stuffed squids into the boiled soup for
10-15 minutes or until the pork is done.
6. Season with fish sauce, white soya sauce,
and ground peppercorns.
7. When serving, garnish with sliced spring
onion and diced carrots.
Note
: For "Gaeng Jued" (Thai clear
soup), salt can be used instead of fish
sauce. Fish sauce will give a slight fish
odor.
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