Delicious Stuffed Squid Recipe, 5-Star Quality

How to prepare Steamed Stuffed Squid

• 1

  Prepare squid and pork

  First, hold the tentacles of the squid and pull them out from the body. Look inside the squid’s body, remove the backbone and all remaining organs, then peel off the skin.

  Cut off the intestines and eyes of the squid’s head. Then squeeze out the central teeth and discard them, then rinse with salt water and let it drain.

  Tip

  • To eliminate the fishy smell of the squid, you can combine crushed ginger, 1 tablespoon of salt, and 1 tablespoon of white wine, rub the squid with the mixture, and then rinse with water.
  • Additionally, to clean the squid of any unpleasant smell, after cleaning the squid, marinate it with 2 teaspoons of sesame oil and a bit of wine for 5 minutes, then rinse briefly before preparing to cook.

  See more: How to clean squid and eliminate the fishy smell

  Buy the pork, wash it clean and let it drain, then cut it into thin slices.

  Finally, put the meat into a grinder and use meat grinder to grind it finely.

  Tip:

  • To ensure the meat is finely ground and to avoid affecting the longevity of the grinder, you should divide the meat into smaller portions for quicker and more efficient grinding.
  • If you don’t have a grinder, you can chop the meat into small pieces and then mince it finely.
  • A popular alternative is that minced pork is widely sold in supermarkets and markets, which can save you a lot of time.

  

  
• 2

  Prepare the ingredients

  Soak shiitake mushrooms and wood ear mushrooms in 2 different bowls of clean water for 20 – 30 minutes. When the mushrooms have expanded, cut off the stems and chop the two types of mushrooms finely.

  Peel and finely chop the shallots. Remove the seeds from the horn chili and cut it into thin strips.

  Peel the ginger, then wash it with the horn chili and let it drain, dividing it into 2 portions, one portion minced finely, the other cut into strips.

  Tip:

  • To help the mushrooms expand faster, use warm water to soak them to save time.
  • To avoid burning your hands from the chili seeds, do not let your hands come into contact with water while preparing and the chili must be completely dry before cutting. For safety, it’s best to wear gloves.

  

  

  

  
• 3

  Marinating the squid

  After preparing, marinate the squid with 2 tablespoons of annatto oil and mix well for 15 minutes.

  Tip:

  • You can substitute turmeric powder if you don’t have annatto oil.
  • If you want the squid to maintain its natural color, you don’t need to marinate it with annatto oil.

  

  
• 4

  Soaking and grinding the peanuts

  Soak the peanuts in water for 15 – 30 minutes.

  When the peanuts are soft, drain the water, remove the shells, and then grind them finely.

  Tip: To enjoy the flavor of the peanuts when tasting the dish, do not grind the peanuts too finely.

  

  

  

  
• 5

  Season the meat filling

  After placing the minced meat into a bowl, season the meat with all the minced shallots, ginger, shiitake mushrooms, black fungus, and the pounded peanuts.

  Next, add 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, and 1/2 teaspoon of pepper, then mix well to evenly distribute the seasoning.

  

  

  

  
• 6

  Stuff the meat into the squid

  Use a spoon to stuff the meat into the body of the squid, then use a toothpick to pierce through the mouth of the squid so that the filling does not overflow.

  Tip: To prevent the squid from breaking and to make it look more appealing, do not overstuff it with filling; just fill it enough.

  

  

  

  
• 7

  Steaming the squid

  After stuffing the squid, sprinkle sliced ginger and chili on top of the squid.

  Put a steamer on the stove over medium heat. When the pot is hot, place the squid in to steam for about 20 – 25 minutes, then turn off the heat.

  Tip: To avoid losing nutrients and making the squid tough, do not steam for too long.

  

  
• 8

  Final Product

  Steamed stuffed squid is a very nutritious dish that is not overly complicated to make. The sweet meat of the squid, when steamed, retains its full flavor, combined with a rich meat stuffing. This will definitely be a dish that no one can resist.

  The dish will be even more perfect when dipped with a bowl of fish sauce mixed with chili; let’s enjoy it right away!