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Hong Kong Style Stuffed Squid
釀鮮魷
A savory and satisfying dish featuring tender squid stuffed with a flavorful mixture of minced pork, shrimp, and seasonings, then braised in a rich soy-based sauce. This dish showcases the versatility of squid and the classic Cantonese flavor profile.
🧂 Ingrédients
- 4 medium Cleaned squid tubes
- 150 g Ground pork
- 100 g Shrimp(peeled, deveined, and finely chopped)
- 50 g Water chestnuts(finely chopped)
- 2 stalks Scallions(finely chopped)
- 1 tbsp Ginger(minced)
- 2 cloves Garlic(minced)
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1/4 tsp White pepper
- 1 tbsp Cornstarch(for thickening the sauce)
- 1 tbsp Oyster sauce(for the braising sauce)
- 1 tsp Dark soy sauce(for color in the braising sauce)
- 1 tsp Sugar(for the braising sauce)
- 1 cup Water or chicken broth(for the braising sauce)
- 2 tbsp Vegetable oil(for stir-frying)
👨🍳 Instructions
- 1
Prepare the stuffing: In a medium bowl, combine the ground pork, chopped shrimp, chopped water chestnuts, half of the chopped scallions, minced ginger, minced garlic, 1 tbsp soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well until thoroughly combined.
- 2
Stuff the squid: Carefully stuff the squid tubes with the pork and shrimp mixture, filling them about three-quarters full to allow for expansion during cooking. Do not overstuff. Secure the opening with a toothpick if needed.
- 3
Sear the squid: Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Sear the stuffed squid tubes for about 2-3 minutes per side until lightly browned. Remove the squid from the wok and set aside.
- 4
Prepare the braising sauce: In the same wok, add the remaining 1 tbsp of vegetable oil. Add the remaining chopped scallions and minced garlic, and stir-fry until fragrant (about 30 seconds). Add the remaining 1 tbsp soy sauce, oyster sauce, dark soy sauce, sugar, and water or chicken broth. Bring to a simmer.
- 5
Braise the squid: Return the seared squid to the wok with the braising sauce. Cover and simmer over low heat for 30-40 minutes, or until the squid is tender and cooked through.
- 6
Thicken the sauce: Remove the squid from the wok and set aside. In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering sauce in the wok, stirring constantly until the sauce thickens.
- 7
Serve: Slice the stuffed squid into 1-inch thick rounds. Arrange on a serving plate and spoon the thickened sauce over the top. Garnish with fresh cilantro or chopped scallions if desired.
💡 Conseils de pro
- ✓Ensure the squid is cleaned properly, removing the beak and quill.
- ✓Do not overstuff the squid, as the filling will expand during cooking.
- ✓Braising time may vary depending on the size and thickness of the squid.
- ✓For a spicier kick, add a pinch of red chili flakes to the braising sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped shiitake mushrooms to the stuffing for extra umami.
- Substitute ground chicken or a mix of pork and shrimp for the filling.
- Serve with steamed rice or stir-fried noodles.