Tuna and chives stuffed in succulent squid with sweet, soy-based sauce.
1 – 180 grams Century Tuna Flakes in Vegetable Oil, drained
1 teaspoon chopped ginger
1 tablespoon soy sauce
1 cup kutchay leaves
8 large-sized squid, cleaned and ink removed
1 cup cooking oil
2 tablespoons oyster sauce
¼ cup sugar
2 tablespoons soy sauce
2 tablespoons water
1 piece chili pepper, chopped
Combine Century Tuna, ginger, soy sauce, and kuchay, then set aside. Pat dry the squid and stuff with the tuna mixture. Secure ends with a toothpick. Heat oil and fry.
To make sauce, mix all ingredients together and let stand for 30 minutes before serving.
To serve, remove toothpicks and slice each piece. Serve warm with sauce.