Cambodian stuffed barbecued squid recipe

Feel like a seafood sizzle with a Cambodian twist? Try our Cambodian stuffed barbecued squid recipe, with tender squid tubes packed with pork mince, fresh herbs and fragrant aromatics, then grilled until smoky and charred.

Cambodians love a little charred protein. They just do things a bit differently to us 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!

We love bringing a little of our travels home through food, recreating some of our favourite dishes from around the world and attempting to make them in our own kitchen. Sometimes it works beautifully. Sometimes it’s a learning experience. This Cambodian stuffed squid is firmly in the first camp.

It’s a culinary flashback to the food of Cambodia, and the local delicacies we discovered at Siem Reap’s 60 Road. This local street market stretches down a long road lined with food sellers barbecuing everything from skewered chicken and frogs to snakes and bull’s penis. Yes, I did say bull’s penis. Families here gather on mats for evening picnics with friends and family, and there’s even a small, rickety fun fair at the end.

Luckily for us, on our family trip to Cambodia, 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 Cambodian street food.

While Sugarpuff is well, all about sugar, and hard to distract from a stall of deep-fried Noum Kong Cambodian-style doughnuts, Raffles’ favourite Cambodian barbecue treat by far was the tender and smoky, charred stuffed squid stuffed with pork mince and aromatics. Given we’re currently all out of bovine schlong but do have squid tubes and pork mince in the freezer, we’re whipping up our own take on a Cambodian stuffed squid recipe.

It’s taking us right back to that atmospheric street food market we explored in Siem Reap with the kids. Minus the bull’s penis. At least this time.

Recipe: Stuffed Cambodian-style Squid

January 24, 2020

by Aleney de Winter

Category Asian food International Recipes

Persons

4

Ingredients

• 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
• Dressing
• 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

Instructions

1. Clean squid tubes then marinate in a oyster sauce 9reserving a tsp for the dressing) while you prepare the rest of the ingredients.
2. Soak the noodles in lukewarm water for around 15 minutes.
3. Mix the diced squid, pork mince, prawns and wood ear mushrooms with a teaspoon of oyster sauce, fish sauce, palm sugar and crushed garlic.
4. Stir-fry mixture for a few minutes, then add drained noodles to the mix and cook for a further two minutes.
5. Remove from heat then add lime leaves, coriander and spring onion.
6. While the pork mix cools, mix the dressing ingredients together in a small bowl and set aside.
7. 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.
8. 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.
9. Cut cooked squid tubes into bit size pieces, drizzle with dressing and garnish with fresh chopped chilli, coriander and mint and lime quarters.

Tags

cambodia food,

Cambodia with kids,

cooking with kids,

kids in the kitchen,

recipe

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https://boyeatsworld.com.au/recipe-stuffed-cambodian-style-squid/

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An award-winning travel writer and photographer, Aleney de Winter was fresh from school when she first set off to explore the far reaches of Australia with a two-man tent and a beaten-up Kingswood for company. Three decades, and two kids later, and she's still on the go, with her itchy-footed offspring in tow.