Enjoy this tasty crab and mango dish for a perfect summer meal.
Cook crab meat in a pan with some butter, season with salt and white pepper and mix through tarragon. Set aside and let cool a little.
Clean the baby squid removing skin and any cartilage.
Gently stuff the squid with the crab mixture being careful not to split the squid by forcing too much meat inside or filling it too tightly. You can fill them up but you don’t need to jam the meat in. If you cant get small squid then you will have to use large squid. Cut the squid hood on one side so that you can open it out into a square or rectangle. Make sure any cartilage is removed and the inside is clean.
Score the soft inside flesh quite deeply in two directions so that you get lots of little squares or diamonds.
Turn the squid over so that the scored side is on the bench.
Place a generous amount of the crab meat along the middle of the squid running lengthways and then lift the side closest to you and the opposite side up so they meet.
Take a long wooden skewer and starting from the right (unless you are left handed in which case I presume you will start from the left) thread it through the squid so as to weave from the front flap to the back flap and then through the back flap and through the front flap sealing the lip closed.
Once closed you can push a little more crab meat into either end so as to stuff it a little tighter but be careful not to split the squid from the skewer. It is almost like a weird looking curly sausage.
Roll the stuffed squid in an equal mix of plain flour and corn flour seasoned with salt, black pepper and paprika and dust off any excess.
Fry in hot peanut oil turning so that all sides cook and brown evenly until cooked. You can finish it off in a hot oven for about 3 minutes if you want.
Heat butter in a pan and when it begins to foam put in the chilli, capsicum and chives.
Cook for a few minutes then add the mango and give it a good stir.
Sprinkle over the curry powder mix through and cook a little longer then add the coconut milk to give the salsa a little bit of moisture. Remove from the heat.
Serve salsa on a plate, remove skewer from squid and cut into three pieces and place on top of salsa. Garnish with salmon roe.
Serve with salad of wilted baby spinach and toasted pine nuts.
Salad to serve:
Wilt spinach in a hot pan with a little butter, toss through toasted pine nuts and serve next to the salsa.
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