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Stuffed Squid in Red Sauce

3/4 lb Ground Pork
1/2 c Coarsley Chopped Bamboo Shoots
1/4 c Coarsley Chopped Water Chestnuts
1 ts Ground Black Pepper
1 ts Finely Chopped Garlic
1 Coriander Stem With Root, Finely Chopped
1/2 ts Sugar
2 tb Fish Sauce
12 Whole Squid, Cleaned With Cavities Intact

Sauce:
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper


In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450 degrees F. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice.


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