GRILLED STUFFED SQUID WITH HERBED POLENTA 烤鱿鱼配香草玉米粥
A meal that is suitable for all occasions, also healthy by being low in saturated fat and high in protein. The squid is the highlight when perfectly paired with our unique vinegary and honey-sweet dressing using Lee Kum Kee Seasoned Rice Vinegar.
INGREDIENTS
4 large squid (about 700g), cleaned, bodies kept whole
100g polenta
50g coriander, finely chopped
50g dill, finely chopped
10 spears of asparagus, finely chopped
1 carrot, finely chopped
1 red pepper, finely chopped
1 Tbsp Lee Kum Kee Char Siu Sauce
MARINADE
1 Tbsp Lee Kum Kee Premium Oyster Sauce
DRESSING
1 Tbsp Lee Kum Kee Seasoned Rice Vinegar
1 tsp honey
1 Tbsp sesame seeds (optional)
METHOD
Cook polenta as per packet instructions. Season the polenta. Mix in chopped vegetables and herbs.
Make a small hole in the pointed end of each squid body and stuff the squid with polenta. Then skewer the bottom of each squid.
Layout squid on a baking tray and brush with char siu sauce & 1 tbsp vegetable oil.
Heat a griddle pan to extremely high heat. Place the squid onto the griddle and sear on each side for 1-2 minutes. Turning once. Then remove and slice in half or quarters to serve
Mix The Dressing in a ramekin and serve on the squid
TIPS
Add 1 tsp of Lee Kum Kee Pure Sesame Oil for nuttiness
PREP TIME: 30 MINS | COOK TIME: 20 MINS适合所有场合的膳食，饱和脂肪含量低，蛋白质含量高，也很健康。鱿鱼与我们独特的李锦记调味米醋和蜂蜜甜酱的完美搭配。
原料
腌料
辅料
1汤匙 李锦记调味米醋
1茶匙 蜂蜜
1汤匙 芝麻（可选）
方法
按照包装说明煮玉米粥。给玉米粥调味。加入切碎的蔬菜和香草。
在每个鱿鱼体的尖端钻一个小孔，然后将玉米粥填入鱿鱼中。然后将每只鱿鱼的底部串起来。
将鱿鱼摆在烤盘上，刷上叉烧酱和1汤匙植物油。
将平底锅加热到极高的温度。将鱿鱼放在煎锅上，每面煎 1-2 分钟。转一次。然后取出并切成两半或四分之一即可食用
将调料混合在小模子中，然后浇在鱿鱼上
提示
准备时间：30 分钟 | 烹饪时间：20 分钟