The Cambodian people love a little charred protein. But they things a little differently to us Aussies when it comes to a barbie. Like my kids, they love cooked stuff on sticks. And not just any old stuff… well, actually I suppose it is pretty much every old stuff.
We braved a fair few of the local delicacies at 60 Road, a local street market stretching down a long road lined with street food sellers all barbecuing up everything form chicken and sausages to frogs and bull’s penis (yes, I said bull’s penis) as families gathered on picnic mats, and a small fun fair. This one is for the locals who come to enjoy an evening picnic with friends and family. We were lucky enough to visit with the folks from Cooks on Tuk Tuks who were able to help us tell the difference between pork sausage and pork sword!
By far Raffles’ favourite barbecue treat was stuffed squid, lovely tender and smoky and stuffed with pork mince and aromatics. All our reminiscing had my boy hankering for a taste of Cambodia so, given we’re currently all out of bovine phallus, we headed to the local markets to stock up on fresh squid, which we stuffed with a heady mix of pork mince, prawns, bean noodles and loads of fresh herbs. And the result is this Stuffed Cambodian-style Squid that takes us right back to that atmospheric roadside in a flash.
- 12 x 12-15 cm squid tubes, cleaned, tentacles finely diced and put aside
- 100g pork mince
- 8 king prawns, minced
- 4 wood ear mushrooms, finely diced
- 2 shallots, finely diced
- 1 garlic clove, crushed
- 1 tsp. fish sauce
- 1 tsp. oyster sauce
- 1/2 tsp. palm sugar
- 1 tsp. finely chopped lime leaves
- 1 tbsp. finely chopped coriander
- 2 spring onions, finely sliced
- 50 grams glass noodles
- 1 lime, quartered
- 3 tbsp. fish sauce
- 3 tbsp. fresh lime juice
- 1 tbsp. finely chopped palm sugar
- 1/2 stem lemon grass, pale section only, finely chopped
- 1 long fresh red chillies, finely chopped
- 1 garlic clove, crushed
- Clean squid tubes then marinate in a tbsp. of oyster sauce while you prepare the rest of the ingredients.
- Soak the noodles in lukewarm water for around 15 minutes.
- Mix the diced squid, pork mince, prawns and wood ear mushrooms with a teaspoon of the oyster sauce, fish sauce, palm sugar and crushed garlic.
- Stir-fry mixture for a few minutes, then add drained noodles to the mix and cook for a further two minutes.
- Remove from heat then add lime leaves, coriander and spring onion.
- While the pork mix cools, mix the dressing ingredients together in a small bowl and set aside.
- Using your fingers, tightly stuff each the squid tubes with the cooled pork mixture leaving a little gap at the end to seal shut with a toothpick.
- Cook squid in a frypan on high heat or over a charcoal grill for 6-7 minutes, turning, until it is cooked on all sides.
- Cut cooked squid tubes into bit size pieces, drizzle with dressing and garnish with fresh chopped chilli, coriander and mint and lime quarters.