STUFFED SQUID WITH CHICKEN IN LEMONGRASS SAUCE

STUFFED SQUID WITH CHICKEN IN LEMONGRASS SAUCE
(Serving Size 4)

Cooking Method
Pan Fry

INGREDIENTS
- Fresh Squid 12 small ones / about 200 g / 7 oz
- Minced Chicken 120 g / 4 oz

MARINADE
- Lee Kum Kee Lemongrass Sauce 1 tbsp
- HAC Corn Starch ½ tsp

SAUCE MIX
- Lee Kum Kee Lemongrass Sauce 2 tbsp
- Water 5 tbsp
- HAC Corn Starch ½ tsp
- Diced bell pepper 1 tbsp

INSTRUCTIONS
1. Mix minced chicken with marinade. Divide into 12 portions.

2. Stuff squids with minced chicken and secure openings with toothpicks.

3. Pan-fry squids in 2 tbsp oil until done. Add sauce mix and heat through.

Recipe adapted from Lee Kum Kee - www.lkk.com