Cambodian’s love a little charred protein. But they do things a bit differently to we Aussies when it comes to chucking another shrimp on the barbie. You see, they love stuff on sticks. And not just any old stuff… every old stuff.
In the interest of bringing the world to us while we’re in isolation and can’t get to the world, we’re going to be cooking up as many of our favourite dishes from around the world. As well as some from places on our travel to do lists.
Today we start with a culinary flashback to Cambodia, where we braved the local delicacies at Siem Reap’s 60 Road. This local street market stretches down a long road lined with street food sellers barbecuing up everything from skewered chicken and frogs to snakes and bull’s penis (yes, I did say bull’s penis) along the sides of the road and families gather on mats to enjoy an evening picnic with friends and family. There’s even a small, rickety fun fair at the end. Lucky for us we were accompanied by the lovely folks from Cooks in Tuk Tuks who were able to help us differentiate between the pork sausage and pork sword as we ate our way through an assortment of barbecued delights.
By far Raffles’ favourite barbecue treat was the tender and smoky, charred stuffed squid stuffed with pork mince and aromatics. And given we’re currently all out of bovine shclong, but do have squid tubes and pork mince in the freezer, plus fresh herbs in the garden, we’re whipping up our take on stuffed Cambodian-style squid, and it is taking us right back to that atmospheric eat street in Siem Reap.
Recipe: Stuffed Cambodian-style Squid
- 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
- 2 tbsp. oyster sauce
- 1/2 tsp. palm sugar
- 1 tsp. finely chopped lime leaves
- 1 tbsp. finely chopped coriander
- 1/4 cup mint leaves
- 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 oyster sauce 9reserving a tsp for the dressing) 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 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.
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