3 Easy Ways to Make Crispy Stuffed Squid without Sogginess

Squid is a highly nutritious seafood, and dishes made from squid always bring a rich and savory flavor, providing essential nutrients for consumers. In addition to popular squid recipes such as grilled squid, stir-fried squid, and steamed squid, stuffed squid is a novel and appealing dish that captivates the taste buds of many discerning diners.

1. Crispy Fried Stuffed Squid

Ingredients for Crispy Fried Stuffed Squid

- Fresh squid tubes: 3 - 4 pieces

- Minced shoulder pork: 200g.

- Shiitake mushrooms: 3 pieces, 50g spring onions

- 1 onion, 1 garlic

- 1 bulb of ginger, 1 bulb of onion

- A handful of vermicelli

- 1 bowl of white wine

- Seasonings: fish sauce, salt, broth powder, chili sauce, pepper, cooking oil, sesame oil.

Ingredients for Crispy Fried Stuffed Squid with Fish Sauce

How to Cook Crispy Fried Stuffed Squid with Fish Sauce

Step 1: Preparing Ingredients for Crispy Fried Stuffed Squid

- Fresh squid, purchased and cleaned. Halve the squid lengthwise, remove the pouch, eyes, and beak. Place in a clean bowl with white wine and crushed ginger to remove any fishy odor. Gently squeeze to prevent breaking, then rinse the squid with water. Marinate the squid with cornstarch, sugar, and broth powder, both inside and outside, and let it marinate for 15 - 20 minutes.

- Peel and finely dice the onion into small pieces resembling pomegranate seeds.

- Clean and wash the spring onions thoroughly with water, then finely chop them.

- Soak the vermicelli in water for 10 - 15 minutes until soft, then remove, rinse, and cut into small pieces.

- Clean and peel the dried onions, garlic, and ginger, then crush and finely chop them.

- Soak the wood ears in boiling water for 15 - 20 minutes until soft, then remove, rinse, and finely chop.

Step 2: Stuffing

- Prepare a large bowl or clean basin for all the filling ingredients: onions, dried onions, wood ears, vermicelli, spring onions, minced meat. Add 1 tablespoon of seasoning, 1/2 tablespoon of pepper, 1/2 tablespoon of broth powder, a little fish sauce. Then, use chopsticks to mix the spices evenly and marinate for 15 minutes until the spices are dissolved.

Mixing the meat filling for stuffed squid

- Stuff the mixed meat filling into the squid and secure with toothpicks to prevent bursting. Avoid overfilling the squid; otherwise, the filling may squeeze out when steamed or fried.

Stuffing the meat filling into the squid

Step 3: Frying the stuffed squid

- Prepare a pot of water and arrange the squid in a steamer basket. Steam for about 10 minutes, then remove the squid and prepare a frying pan. Heat the oil in the pan, then add the squid for frying.

- While frying, make sure to flip the squid evenly by hand to achieve a golden brown color and avoid bursting or splattering. Fry each piece of squid until all are cooked through.

Step 4: Prepare the fish sauce dip

- The fish sauce dip is prepared as follows: 1 tablespoon fish sauce, 2 tablespoons water, 1 teaspoon sesame oil, 1 teaspoon sugar, ½ teaspoon pepper, minced garlic, minced chili. Mix well and adjust the seasoning to taste.

- Use a frying pan to remove excess oil, then heat the pan and add the steamed squid. Gradually pour in the prepared fish sauce mixture, using a spoon to evenly coat the squid to ensure it absorbs the flavorful sauce. Cook until the sauce thickens, then transfer the squid to a plate. Pour the remaining sauce from the pan over the squid and enjoy immediately.

Crispy Fried Squid Stuffed with Savory Pork and Fish Sauce

The crispy fried squid, tender and sweet, harmonizes with the rich and flavorful pork filling, the chewy texture of mushrooms, and the fragrant aroma of various ingredients combined with a bold fish sauce sauce, creating a dish that is irresistibly delicious.

2. Squid Stuffed with Pork Simmered in Coconut Milk

Ingredients for Squid Stuffed with Pork Simmered in Coconut Milk

- Fresh squid tubes: 3 - 4 pieces

- Minced pork shoulder: 200g

- Shiitake mushrooms: 3 pieces, spring onions 50g

- Dried shallots 1 bulb, garlic 1 bulb

- Ginger 1 root, onion 1 bulb

- Vermicelli 1 handful

- White wine 1 cup

- Coconut: 1 fruit

- Seasonings: fish sauce, salt, seasoning powder, chili sauce, pepper, cooking oil, sesame oil.

How to make stuffed squid simmered in coconut water

Step 1: Prepare ingredients for stuffed squid simmered in coconut water

- Fresh squid: Clean and cut the squid in half lengthwise, remove the ink sac, eyes, and squid beak. Rinse the squid thoroughly with white wine and some crushed ginger to remove the fishy smell. Gently squeeze the squid to prevent it from breaking, then rinse it again with water. Marinate the squid with a little cornstarch, sugar, and seasoning powder, rubbing evenly on both the inside and outside of the squid. Let it marinate for 15 - 20 minutes.

- Clean and finely chop the onion.

- Wash and finely chop the spring onion leaves.

- Soak the vermicelli in water for 10 - 15 minutes until soft, then drain, rinse, and cut into small pieces.

- Clean and finely chop the dried shallots, garlic, and ginger.

- Soak the wood ear mushrooms in boiling water for 15 - 20 minutes until soft, then remove, rinse, and finely chop.

- Extract the water from the young coconut by cutting it open.

Step 2: Stuffing

- Prepare a large bowl or clean basin for all the stuffing ingredients: onion, dried shallots, wood ear mushrooms, vermicelli, spring onion leaves, minced meat. Add 1 tablespoon of seasoning, 1/2 tablespoon of ground pepper, 1/2 tablespoon of granulated seasoning, a little fish sauce, then mix well with a chopstick and marinate for 15 minutes to dissolve the spices.

- Stuff the mixed meat filling into the squid and use toothpicks to secure it to prevent bursting. Avoid overfilling the squid; otherwise, the filling may leak out during steaming or frying.

- Repeat until all the squid are filled.

Step 3: Frying the Squid

- Prepare a pot of water and arrange the squid in a steamer, spacing them apart. Steam for about 10 minutes, then remove the squid. Heat a frying pan, add oil, and fry the squid.

- During frying, make sure to flip the squid evenly to achieve a golden brown color and prevent them from bursting or splattering.

Step 4: Coconut Milk Braising

- Reuse the frying pan, removing excess oil into a bowl. Once the oil in the pan is hot, add the fried squid and coconut milk. Bring to a simmer over medium-low heat, braising for about 15 minutes. Then, add a bit of sugar and fish sauce, drizzling the sauce over the squid.

- Simmer until the braising liquid thickens, then turn off the heat.

Finished Product: Coconut Milk Braised Stuffed Squid

Finished Product: Coconut Milk Braised Stuffed Squid

Coconut milk braised stuffed squid boasts a beautiful golden hue, rich sauce, tender squid, and flavorful stuffing with crunchy water chestnuts. Enjoy it with some baby tomatoes, lettuce, or hot rice for an even more delightful experience.

3. Stuffed Squid Braised in Caramel Sauce

Ingredients for Braised Stuffed Squid

- 5 fresh squid tubes

- 200g minced meat

- 5 pieces of wood ear mushrooms

- 10g spring onions, 1 onion

- 1 garlic bulb, 1 dried onion

- A small bunch of vermicelli

- Cooking oil, fish sauce, seasoning powder, salt, sugar, MSG, pepper.

Method for making stuffed squid braised in coconut water

Step 1: Prepare the ingredients for making stuffed squid braised in coconut water

- Clean the fresh squid, remove the ink sac, eyes, and teeth, then rub with salt to remove the fishy smell, rinse with water, and drain.

- Peel and finely chop the onion into small pieces resembling pomegranate seeds.

- Clean and finely chop the onion leaves.

- Soak the vermicelli in water for 10 - 15 minutes until soft, then remove, rinse, and chop finely.

- Clean and finely chop the dried onions, garlic, and ginger.

- Soak the wood ear mushrooms in boiling water for 15 - 20 minutes until soft, then remove, rinse, and chop finely.

Step 2: Mix and stuff the squid filling

- Prepare a large bowl or clean basin for all the filling ingredients: onion, dried onion, wood ear mushroom, vermicelli, onion leaves, minced meat, add 1 tablespoon of fish sauce, 1/2 tablespoon of pepper, 1/2 tablespoon of seasoning powder, a little fish sauce, then mix well with chopsticks and marinate for 15 minutes for the spices to dissolve.

- Stuff the mixed meat filling into the squid and use toothpicks to secure it to prevent bursting. While stuffing, avoid overfilling the squid as it may shrink and the filling may be pushed out during steaming or frying.

- Repeat the process until all the squid is filled.

Simmer until the broth reduces, then season to taste and sprinkle with freshly ground black pepper before turning off the stove. Adding black pepper enhances the aroma of the dish.

Final product: Stuffed squid braised in clay pot

Final product: Stuffed squid braised in clay pot

Stuffed squid braised in clay pot boasts a golden hue, a fragrant aroma, tender squid enveloped in rich flavors, and a savory broth that will surely make you crave for more rice. Enjoy!

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