I served this once cold and it kept its shape fairly well even when sliced. When I served it warm it was a bit more difficult to slice and the stuffing was a bit softer but it tasted better warm. The water cress had a nice fresh bitter taste which was refreshing.
Tubes of squid, small, cleaned, 6
Shrimp, about ten large, frozen (or fresh if you have it) (#1)
Sweet onion, small, finely chopped (#1)
Ginger root, grated, 1/2 tsp
Potato starch, 1-2 tbs
For simmering broth: (#4)
Chicken broth, enough to cover the squid (I used my usual Swanson no fat reduced salt).
Bay leaves, 3
Ginger, 3 thin slices
Black pepper corns, whole, 4-5
Light colored soy sauce, about 1 tbs (to taste)
1. I thawed the frozen shrimp in running water. I salted it rather severely and let it stand for 5-10 minutes. I washed and dried the shrimp (#1).
2. I cut half of the shrimp into small chunks and chopped the other half finely until it became a sticky paste (#2). This "paste" serves to bind the chunks of shrimp. I could have added ground chicken as a binder instead.
3 I mixed the shrimp, onion, ginger, potato starch.
4. Using a small spoon, I stuffed the tubes of squid and closed the end with a toothpick (#5). Take care to not over stuff them; the stuffing will expand while cooking and they may explode if you do. (#5).
5. I mixed the broth, ginger slices, pepper corns, and bay leaves. I laced the stuffed squid in the broth and gently simmered with the lid on for 30 - 40 minutes (#4).
This can be served immediately, reheated in the broth or served even cold.
This has an intense shrimp flavor which is more than the squid flavor. Because of the gentle long simmering, the squid was very tender. I could have used Japanese dashi broth but I got a bit lazy after spending some time stuffing the squid and found an already opened box of Swanson chicken broth in the refrigerator and used it for this dish. The Japanese/Western hybrid simmering liquid worked well. This dish is quite neutral in flavor and will go with any drinks including wine.