Full title: Sticky Squid Balls with Grilled Prawns and Noodle Broth. This recipe served as yet another reminder... let the food cook, turn later than you initially think you should!
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| Ingredients: Chicken Stock Cubes, Sugar Snap Peas, Chinese White Cabbage, Red Chilies, Broccolini, Bok Choy, Radishes, Ginger Root, Fish Sauce, Soy Sauce, Egg Noodles, Fresh Squid, Cilantro, Sesame Oil, Shrimp, Sweet Chili Sauce, Sesame Seeds |
Both of us were really looking forward to this meal just because it was so different. We had to buy squid of all things! But one thing where I think Ian and I both fail is that we don't let things cook the length of time that they should. I guess we are too afraid of overcooking or even burning the food that we turn before they are ready. Case in point the squid balls. They turned out perfect after whipping them up in the processor... but we turned them too early before they were able to turn into solid balls. I followed the recipe direction of adding the prawns (shrimp) to the pan after turning the balls. Big mistake. It was all downhill from there because the balls weren't solid enough to hold up to the water from the shrimp. We got maybe 3 pieces and the rest was crumbles. I think the crispness of the squid balls plays a factor into how the dish tastes... and without the solid balls we couldn't get a good coating of sauce on them.
The reason that I decided to post this now instead of doing a redo right away like the Sausage Fusilli was the broth. The broth turned out perfect. Full of flavor. Not too salty. Lots of green veggies. If it wasn't for the broth I would say scrap the recipe. Definitely doing a redo soon! Only 489 calories with a few squid balls, prawns and a bowl of the noodle broth.
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