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Stuffed squid with crab in a lemongrass broth

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Stuffed squid is usually an Italian dish but here it is given an Asian twist served in a lemongrass broth.

Ingredients

For the broth

For the stuffed squid

  • 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped
  • 250g/9oz fresh white crab meat
  • 1 lime, juice only
  • pinch sea salt
  • pinch white pepper

For the garnish