Ingredients
- 3 medium squids in tubes already
clean - 500 g medium shrimp
without shell - 80 g chopped onion
- 2 cloves of garlic in
thin blades - 15 g cornstarch
- 50 g green onions
- 30 g butter
- Salt and pepper to taste
Preparation method
Season the squid and shrimp with salt and pepper. Sauté the onion and garlic in butter, and add the shrimp. Then add the chives and cornstarch to bind the ingredients together. Stuff the squid with the sautéed mixture and set aside. Over low heat in a small saucepan, add the cognac and glucose, stirring slowly until it starts to foam to make the sauce. Set aside. Use a smoker with apple wood chips at a temperature between 65 and 75 degrees. Place the stuffed squid on top and smoke for one hour. Assemble your dish with the sauce on the base, cut the squid in two diagonally and enjoy. Enjoy!
