Squidfish Forums

I was talking with a couple people at GI last night about this dish, so I figured I would post this to the benefit of all. I found this online somewhere, can't remember the URL tho.



The bigger the squid, the better!



2 1/2 lb big squid, uncleaned

3/4 lb shrimp

6 garlic cloves, chopped

1/4 tsp white pepper

1 bunch coriander roots (difficult to find- you can crush up some of the dried seeds, or use the leaves, cilantro)

2 Tbsp Nam Pla fish sauce

1/2 tsp sugar

1/2 tsp sesame oil

2 eggs

1 Tbsp corn starch

1 scallion, minced

3/4 lb ground pork

oil for frying (I prefer peanut, or canola)

breadcrumbs

cilantro for garnish

chili sauce for dipping



Part I- the stuffing



Cook the ground pork until it's browned, then set it aside.



Shell and devein the shrimp, set them aside.



Clean the squid, and keep the hoods whole. Cut the tentacles off the head and save them.



Finely chop the shrimp, tentacles and pork and combine all of it in a bowl (you can use a blender and make it smooth, but I like the stuffing to have a little more texture).



Paste out the coriander, garlic, and pepper in a mortar (or use the side of a chef's knife). Then add to the paste the sesame oil, fish sauce, a beaten egg white, sugar, and the corn starch. Combine all of this with the shrimp/pork/squid mixture and mix well. Throw in the scallions for good measure.



Part 2- the main dish



Dry the hoods really well, inside and out (lessens the chance of them exploding on you). Stuff each hood NO MORE than 3/4 full, and pin the end shut with a toothpick. Put it on a steamer rack, bring some water up to a boil and steam the stuffed hoods for 8 minutes. After steaming, let the hoods cool off then dry them again really well. Prick the hoods all over with a fork.



Dip the squid in an egg batter (one whole egg, one yolk left over from part 1) then roll it in bread brumbs. Deep fry the suckers in 375 oil for about 2 mins a side. Drain them on paper towels, then slice it into medallions and serve it with the chili sauce.



Any leftover stuffing? Roll it into golfball sized pieces, then either steam it or batter/bread/fry them.





This dish takes a hell of a lot of prep work, but it tastes amazing and is pretty impressive looking. I'm sure people get tired of the standard fried squid rings, so this is something else that's a lot of fun to try.

Sounds good. U a chef?

Nah. We just like to eat very well in my house, and we all pretty much know how to cook, so it leads to a lot of experimentation and trying different things.



I've got a couple other squid recipes that have turned out pretty well, I'll post them this weekend. Time to start making rigs for schoolie fishing at colt state and for the bridge later tonight!

[quote name='KGJ' post='10641' date='Apr 22 2008, 04:43 AM']I was talking with a couple people at GI last night about this dish, so I figured I would post this to the benefit of all. I found this online somewhere, can't remember the URL tho.



The bigger the squid, the better!



2 1/2 lb big squid, uncleaned

3/4 lb shrimp

6 garlic cloves, chopped

1/4 tsp white pepper

1 bunch coriander roots (difficult to find- you can crush up some of the dried seeds, or use the leaves, cilantro)

2 Tbsp Nam Pla fish sauce

1/2 tsp sugar

1/2 tsp sesame oil

2 eggs

1 Tbsp corn starch

1 scallion, minced

3/4 lb ground pork

oil for frying (I prefer peanut, or canola)

breadcrumbs

cilantro for garnish

chili sauce for dipping



Part I- the stuffing



Cook the ground pork until it's browned, then set it aside.



Shell and devein the shrimp, set them aside.



Clean the squid, and keep the hoods whole. Cut the tentacles off the head and save them.



Finely chop the shrimp, tentacles and pork and combine all of it in a bowl (you can use a blender and make it smooth, but I like the stuffing to have a little more texture).



Paste out the coriander, garlic, and pepper in a mortar (or use the side of a chef's knife). Then add to the paste the sesame oil, fish sauce, a beaten egg white, sugar, and the corn starch. Combine all of this with the shrimp/pork/squid mixture and mix well. Throw in the scallions for good measure.



Part 2- the main dish



Dry the hoods really well, inside and out (lessens the chance of them exploding on you). Stuff each hood NO MORE than 3/4 full, and pin the end shut with a toothpick. Put it on a steamer rack, bring some water up to a boil and steam the stuffed hoods for 8 minutes. After steaming, let the hoods cool off then dry them again really well. Prick the hoods all over with a fork.



Dip the squid in an egg batter (one whole egg, one yolk left over from part 1) then roll it in bread brumbs. Deep fry the suckers in 375 oil for about 2 mins a side. Drain them on paper towels, then slice it into medallions and serve it with the chili sauce.



Any leftover stuffing? Roll it into golfball sized pieces, then either steam it or batter/bread/fry them.





This dish takes a hell of a lot of prep work, but it tastes amazing and is pretty impressive looking. I'm sure people get tired of the standard fried squid rings, so this is something else that's a lot of fun to try.[/quote]

The recipe sounds great but what is the chili you serve it with

Any type of chili paste will work. I like to use this stuff called Sambal Oelek- you can often find it in the international section of any supermarket, or an asian market. It's good just as is, or mix it with a little chopped garlic, lime juice, etc etc... experiment.

can't wait to try it...sounds awesome! <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/tongue.gif' class='bbc_emoticon' alt='' />

Thanks! Im going to need all the recipes for the 100 pounds of squid Im gonna catch this year <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/thumbsup2.gif' class='bbc_emoticon' alt='' />