Stuffed squid in red sauce

Yield: 4 Servings

Ingredients:

3/4 lb Ground Pork
1/2 c Coarsley Chopped Bamboo Shoots
1/4 c Coarsley Chopped Water Chestnuts
1 ts Ground Black Pepper
1 ts Finely Chopped Garlic
1 Coriander Stem With Root Finely Chopped
1/2 ts Sugar
2 tb Fish Sauce
12 Whole Squid Cleaned With Cavities Intact MMMMM---------------------------SAUCE--------------------------------
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper

Instructions:

In a large mixing bowl mix the pork bamboo chestnuts pepper garlic coriander sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the prok mixture so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450øF. In a saucepan melt butter over low heat. Add the tomato sauce stirring to blend. Stir in the wine black soy sauce sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes serve with steamed rice. Source: Pojanee Vatanapan's Thai Cookbook