Stuffed Squid

  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 15m
  • Ready In : 1m


  • You can choose either fresh or frozen jumbo squid; fresh preferred
  • 2 cups of ground pork (80/20) or leaner if you prefer
  • 1.5 cups of black tiger prawns
  • 2 cloves of garlic (you can add more if you prefer)
  • 1 full shallot of 1 smaller onion
  • 1 half cup of the Chinese black mushroom
  • 1 large egg
  • salt and pepper to task
  • 2 table spoons of extra virgin olive Oil
  • 1 tea spoon of sesame oil

Squid – Cut the squid tentacles (keep and refrigerate for calamari later), remove spine from the tube portion (body) of the squid, remove skin and set aside until stuffing is completed (refrigerate).

Vietnamese stuffing:

  • Pork Loin, leave some of the fat on the pork or you can add a little pork fat when either grinding the pork or ask your butcher. Ratio 80/20
  • Soak the Chinese fungi in warm water to rehydrate the mushroom
  • Peal and de-vain the black tiger shrimp, then chop into rustic size pieces.
  • Mince garlic and finally chop the shallots (you can substitute with regular yellow or white onion.
  • Mix the ground pork, shrimp, shallots, garlic and Chinese fungi with 1 large egg for binding
  • Add 1-2 pinches of salt and fresh cracked pepper
  • Stuff the mixture in each piece of squid

Cooking directions:  

  • Place the raw stuffed squid onto a hot oiled grill and rotate every 1 – 2 minutes until you have perfect grill marks.
  • Take dried Rice noodles and soak in hot water and set aside for the starch of the dish
  • Take the stuffed squid and place onto an oven ready oiled frying pan and place in an 375 degree oven for 8 – 10 minutes or until slightly firm.
  • After cooking, remove from oven and cover with a lid and allow 3-5 resting time.






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