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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Today TasteVN will guide you to make delicious, flavorful stuffed squid fried with tomato sauce for your family meal. Let’s get cooking and make this stir-fry dish right away!
Ingredients for Fried Stuffed Squid with Tomato Sauce Serves 4
Squid 500 gr Ground pork 200 gr Dried wood ear mushrooms 100 gr Tomatoes 2 pieces Green onions 2 stalks Coriander 2 stalks Chili 1 piece Shallots 3 bulbs Vinegar a little Fish sauce 1 tablespoon Cooking oil 2 tablespoons Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ pepper)
How to choose fresh ingredients
How to choose fresh squid
- Fresh squid will have a shiny color, the brown part will be dark brown, while the squid body will be opaque white like milk, and the head and tentacles will be tightly connected and firm.
- In addition, fresh squid will have clear, transparent eyes where you can see the pupils inside and will not be yellow or leaking fluid.
- Avoid choosing squid that has a soft, mushy body with no elasticity and whose tentacles and body can easily separate; these may be squid that have been stored for a long time and are no longer fresh.
How to choose fresh meat
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You can buy pork to grind at home using a meat grinder or buy pre-ground meat as mentioned in the article!
- For whole pieces of pork, first, you need to pay attention to the color. The color of good meat is bright pink, not too red and not too pale. Pork that is pale, has a greenish tint, and has a foul smell is spoiled, and you should not choose this type of meat.
- Pork that is firm and has high elasticity is good meat. You can test it by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or fluids, then it’s good.
- For pre-ground pork, you should buy it from reputable stores or supermarkets.
- You should choose pork with a balance of lean meat and fat so that your dish is not dry and does not have too much greasy taste.
How to choose fresh tomatoes
- Good tomatoes will have a bright red outer skin, uniform color, no scratches, and a gentle natural fragrance.
- When buying, you should choose tomatoes with a fresh stem that is not wilted and is tightly attached to the body.
- You should not buy tomatoes that have tiny, evenly distributed spots; when you cut the tomato in half, the seeds inside are green, and the flesh is pale pink. These tomatoes are not naturally ripened but are artificially ripened.
How to prepare Stuffed Squid Fried with Tomato Sauce
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Prepare the squid and other ingredients
After buying the squid, wash it thoroughly, gently remove the internal sack to avoid breaking it which causes the meat to turn dark, then remove the internal organs and pull the head out of the body. Soak and rub the squid body in a mixture of vinegar and diluted salt water for about 10 minutes and then rinse it with clean water.
How to clean squid and remove the fishy smell
- Method 1: Rub the squid with wood ash for about 5 minutes and then rinse it with clean water.
- Method 2: Briefly blanch the squid in boiling water for about 2 minutes, then take the squid out and soak it in cold ice water to drain.
- Method 3: Put a handful of dry tea leaves into cold water, bring it to a boil to let the tea leaves expand, then drop the fresh squid into the boiling water until it boils again, then take the squid out.
Wash the tomatoes and chop them finely. Peel the shallots, wash them, and chop them finely. Cut off the roots of the green onions and coriander, wash them, and chop them. Slice the chili.
Soak the black fungus in water for about 30 – 45 minutes until the fungus expands, then use a knife to cut off the stems and slice the fungus into bite-sized pieces.
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Marinate the meat filling
Add minced meat with 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, finely chopped wood ear mushrooms, and 2 finely chopped red onions. Mix well and marinate for about 15 minutes for the meat to absorb the spices evenly.
Tip: To make the meat filling richer and tastier, you can add finely chopped glass noodles and 1 chicken egg. If it’s a local chicken egg, use 1 whole; if it’s an industrial egg, just use half!
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Stuff the filling into the squid
Use a spoon to stuff the meat filling into the squid body and use a toothpick to secure it so that the filling does not fall out.
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Frying Squid
Add 1 tablespoon of cooking oil along with the stuffed squid, fry on high heat for about 10 minutes, then flip it over, fry the newly flipped side for another 5 minutes until the squid is evenly cooked, then remove it.
Tip:- To make the squid more delicious and well-cooked, you should fry it on high heat for about 10 – 15 minutes!
- To avoid burns while frying, remember to cover the lid tightly during frying and use a small amount of oil. If flipping the squid, remember to turn off the heat for about 5 minutes before opening the lid and flipping the squid.
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Making Tomato Sauce for Squid
Add 1 tablespoon of oil along with 1 finely chopped shallot, sauté until fragrant, then add finely chopped tomatoes along with any leftover stuffing.
Sauté on medium heat for about 4 minutes, then season with 1 tablespoon of fish sauce, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, and 1 tablespoon of sugar.
Stir well to combine the ingredients, taste and adjust the seasoning as needed, then add the squid to simmer in the tomato sauce for about 10 minutes for the squid to absorb the flavors, then turn off the heat. Add chopped green onions, cilantro, and sliced chili to finish.
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Final Product
Stuffed squid fried with tomato sauce will have an attractive aroma once completed. The squid is tender, the tomato sauce is rich and flavorful, combined with the delicious softness of the minced meat. This will surely be a nutritious and delicious dish that adds variety to your family’s meals!
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Hope that the dish of stuffed squid fried with tomato sauce will enrich your daily meals. TasteVN wishes you success with this recipe!
*Source of recipe and images shared from Facebook: Như Hà Nguyễn.
