Grilled dishes are always attractive meals that captivate food enthusiasts. Have you ever tried grilled stuffed squid? If not, let’s cook with TasteVN to learn 2 delicious and flavorful ways to make grilled stuffed squid!
1. Grilled skewered stuffed squid
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Grilled skewered stuffed squid Serves 3
Squid 600 gr Ground pork 200 gr Chicken egg 1 egg Chili 1 piece Shallot 20 gr Garlic 5 cloves Cilantro a little Vietnamese coriander a little Soy sauce 150 ml Fish sauce 5 tablespoons Cooking oil 1 teaspoon Water 4 tablespoons Lemon juice 1 tablespoon Satay 2 tablespoons Common seasoning a little (sugar/ seasoning powder/ pepper)
Ingredient image:
How to prepare Grilled Stuffed Squid Skewers
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Prepare the ingredients
You remove the head and tentacles of the squid, remove the bone inside the squid’s body, and take out all the internal organs to discard. Use a knife to make a thin cut along the squid’s body just enough to peel off the outer skin.
You rinse the squid body and head thoroughly under running water, then use a toothpick to poke a hole through the squid’s tail so that it does not trap air when stuffed with meat.
Chop the shallots and lemongrass finely. After washing, cut the chili, coriander, and sawtooth coriander into small pieces.
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Marinate the pork
You marinate the minced pork with ingredients including: 20g minced shallots, 1 teaspoon sugar, 1 teaspoon seasoning, 1 teaspoon pepper, 2 teaspoons fish sauce, 1 teaspoon cooking oil, and 1 chicken egg.
Then mix all the ingredients well and marinate for 10 minutes for the pork to absorb the flavors.
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Prepare the sauce
To prepare the sauce, you mix together the ingredients including: 30g minced lemongrass, 3 tablespoons sugar, 2 tablespoons satay, and 150ml soy sauce. Stir gently until the seasonings are completely dissolved.
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Stuffing the meat and marinating the squid
You use a spoon to stuff the marinated minced meat inside the squid body, leaving about 1cm at the top to attach the head. To secure the squid head, you use a toothpick to pierce through the head and the body of the squid.
After you have finished stuffing the meat into the squid, you add the prepared sauce to marinate for 30 minutes so that the squid absorbs the color and spices.
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Making the dipping sauce
You add cilantro, sawtooth coriander, chili, and garlic into a blender, and blend until finely chopped. Then, transfer to a bowl and add 4 tablespoons of fish sauce, 4 tablespoons of water, 4 tablespoons of sugar, and 1 tablespoon of lime juice. Mix the mixture well.
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Grilling squid
After the squid has been marinated for about 30 minutes, skewer it lengthwise and place it on the charcoal grill. Use a knife to make 2 – 3 diagonal cuts on the body of the squid so that the inside cooks evenly.
Grill until the squid turns golden brown, and the edges are slightly charred; then the squid is cooked.
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Final product
So you have completed the grilled skewered stuffed squid! You can pour the dipping sauce over the squid or enjoy it by dipping, both are very delicious.
The grilled stuffed squid has a shiny golden brown color, with a fragrant grilling aroma of squid and meat. The outer piece of squid is chewy, while the inside is soft and rich in flavor, making it wonderful to eat with the dipping sauce!
2. Grilled stuffed squid with satay
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Grilled Stuffed Squid with Satay Serves 3
Squid 600 gr Ground meat 150 gr Fish cake 150 gr Garlic 4 cloves Shallots 1 bulb Chili 1 piece Spring onions A little Chili sauce 4 tablespoons Tomato sauce 4 tablespoons Sweet and sour sauce 4 tablespoons Water 100 ml Cooking oil 3 tablespoons Common spices A little (pepper/ sugar/ monosodium glutamate/ salt) Satay 5 tablespoons
How to choose good fish cake, no borax
- Good fish cake will have a sweet taste from the fish, slightly chewy and crispy, and when chewed, it should not feel dry, nor crumbly or mushy.
- Note that good fish cake has a natural chewiness due to being pounded for a long time and evenly, unlike fish cake that is chewy due to the use of borax.
- If the fish cake is too crumbly, has no aroma, then that fish cake is not good. If the fish cake is unusually crispy, chewy, and smooth, then it has been mixed with borax during processing.
How to prepare Grilled Stuffed Squid with Satay
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Prepare the ingredients
Rinse the squid briefly to clean it, then pull off the head, remove the internal organs, and peel off the skin on the outside of the squid body. Rinse the squid thoroughly under running water.
Chop the chili and green onion finely. Clean the lemongrass, peel the garlic and shallots, then mince everything.
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Marinate the meat filling mixture
Put the minced meat and fish paste in the same bowl, marinate with the ingredients including: minced shallots, minced garlic, chili, 3 teaspoons of sugar, 2 teaspoons of monosodium glutamate, 1 teaspoon of salt, and 2 teaspoons of pepper.
Then mix all the ingredients together and marinate for 10 minutes so that the meat mixture absorbs the spices.
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Stuffing the meat and marinating the squid
You use a spoon to stuff the meat mixture inside the squid body, leaving about 1cm to insert the squid head. You secure the squid head and body with a toothpick, using a knife to make 2 thin cuts on the squid body so that it cooks evenly when grilled.
You marinate the squid with 5 tablespoons of satay, spreading the satay evenly over the squid’s surface and marinating for 30 minutes to allow the squid to absorb the spicy flavor.
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Grilling the squid
Once marinated, you place the squid on the charcoal grill and start grilling. Be sure to turn it over to ensure even cooking. Grill until the squid turns slightly yellow, the surface dries out, and the edges are slightly charred, indicating that the squid is cooked.
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Make the sauce
You add 100ml of filtered water into a pan, heat the water until it is slightly boiling, then add the mixture of ingredients: 4 tablespoons of sweet and sour sauce, 4 tablespoons of ketchup, 4 tablespoons of chili sauce. Stir the mixture well and cook until it boils, and the mixture thickens, then turn off the stove, sprinkle a little green onion for aroma.
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Final product
The grilled stuffed squid with satay is ready! When eating, you can drizzle sweet and sour sauce over the squid, which will make the dish more flavorful.
The grilled stuffed squid with satay has a spicy, sour, and sweet flavor from the sauce. The squid and the fresh minced meat are chewy, with the enticing aroma of grilled squid, making it addictive after just one bite!
How to choose fresh and clean pork
- Choose pork that has a bright color, light pink, with a creamy white layer of fat, a dry surface, and the meat fibers are slightly tightened; this indicates that the pork is fresh and will taste good.
- Good pork has good elasticity, is not slimy, and does not have unusual colored spots. When smelling, it should have a characteristic scent, not too foul, and should not smell of chemicals.
- You should buy pork with a moderate thickness of fat, with a distinct fat-meat structure that sticks tightly together, and the fat layer should not have a slimy or foul smell.
How to clean meat and effectively eliminate the odor of meat
- Method 1: Clean the pork, blanch it in boiling water for about 2 – 3 minutes, then take the meat out and rinse it with clean water.
- Method 2: Soak the cleaned pork in diluted salt water for about 25 – 30 minutes. When the time is up, take the meat out and rinse it under running water.
- Method 3: Additionally, ingredients such as shallots, white wine, vinegar, ginger, lemongrass, etc., can also help eliminate the odor of the meat; you can add these ingredients when blanching the meat.
How to choose fresh and delicious squid
- Choose squid that has a shiny color, with a milky white body and dark brown spots.
- When touching the body of the squid, if it is fresh, it will be firm and have high elasticity; pressing it will quickly return to its original state without leaving any dents.
- Observe the color of the squid’s eyes; fresh squid will have clear eyes, not bulging out, with visible pupils and no yellow fluid leaking.
How to clean squid to remove fishy smell
- Use one hand to lift the squid body and the other to gently pull the tentacles and head, carefully removing the ink sac. If the ink sac breaks, rinse it thoroughly with water.
- Squeeze out the hard part on the squid’s head; you can use the skin to detach the squid’s beak. The internal intestines of the squid also need to be thoroughly removed.
- Peeling off the squid’s skin also helps reduce the fishy smell; use a knife to make a thin cut on the squid body, then use that cut to peel off the skin completely.
Above are 2 ways to make stuffed grilled squid delicious and flavorful easily at home for those who love grilling and seafood. TasteVN hopes you have saved many useful tips from this article. TasteVN wishes you and your family and friends joyful meals together!
