1 lb Squid, fresh
3/4 lb Snapper fillets
1    Garlic clove
1    Egg white
1/2 ts Salt
1/4 ts Pepper, white
Nutmeg; dash
2    Shallot
2    Thai chile, fresh
3    Candlenut
2    Lemon grass, stem
Oil; for frying
1 c  Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20 Clean the
squid. Wash under cold running water and dry thoroughly. Remove the skin
from the snapper (ensure no bones remain) and cut the meat into tiny
pieces. Crush the garlic. Beat the egg whites lightly, add the snapper
and garlic and season with salt, white pepper and nutmeg. Stir to blend
thoroughly, then stuff the mixture into the squid. Chop the shallots,
chiles, candlenuts, and lemon grass, then saute in very hot oil for three
to four minutes. Add the coconut milk and bring to the boil, then lower
heat and add the stuffed squid. Allow to simmer until the squid is very
tender, approximately one hour, then transfer to a serving dish and pour
the sauce on top.