Satisfying Pork-Stuffed Squid
This pork-stuffed squid is a very comforting food to have. It's simple enough to make in minutes and I just know that you'll love making it.
Ingredients
Squid Ingredients
- 1 medium squid - cleaned, bodies and tentacles separated
2 tablespoons all purpose flour (plain flour Australia and UK)
Filling Ingredients
70 grams ground pork (minced pork)
2 tablespoons onion - finely chopped
2 tablespoons carrot - finely chopped
2 tablespoons chives - finely chopped
½ medium red chili (red chilli in British English) - finely chopped
½ medium green chilis (green chilli in British English) - finely chopped
1 clove garlic - minced
¾ teaspoon salt
1 pinch ground black pepper
1 medium egg white
Dipping Sauce Ingredients
1 tablespoon soy sauce- 1 tablespoon vinegar
1 tablespoon water
Instructions
- In a small pot, bring water to a boil, add 1 teaspoon of salt, squid tentacles and blench for 2 to 3 minutes. Finely chop and set aside.
- Dry the inside squid body thoroughly using a paper towel and add flour to coat the inside. Shake off any excess flour.
- Add the squid tentacles and the filling ingredients in a mixing bowl and mix well to combine.
- Stuff each squid body with approximately 80% filled (the stuffing will expand as it cooks). Secure the tops with a skewer.
- Prick with a skewer to release steam while cooking.
- Pour water into a large pot and set a steamer inside. Ensure water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- Add the squid to the steamer carefully and steam for about 15 minutes. Remove from the heat, let it cool slightly and slice in 1 cm thickness.
- Mix sauce ingredients in a small bowl.
- Serve warm with the sauce.
Nutrition
Calories: 155kcalCarbohydrates: 11gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 1470mgPotassium: 268mgFiber: 2gSugar: 2gVitamin A: 2747IUVitamin C: 22mgCalcium: 25mgIron: 1mg
How did this recipe turn out for you?Rate this Recipe !
