This is the season for very tasty small to medium size squid, with the outside pink skin still on. I just clean the inside, keep that red skin on which carry a lot of flavour.
Stuff them with minced pork with a lot of finely chopped kaffir lime leaves. Fix the tentacles back on with toothpicks and sear very well on bbq plancha. The aroma of kaffir lime leaves explode as you bite into that squid.
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