Recipe: Cambodian stuffed barbecued squid

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Cambodian barbecued squid stuffed with pork and herbs

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 when we were accompanied in Cambodia 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 Cambodian stuffed barbecued squid, and it is taking us right back to that atmospheric eat street in Siem Reap.

6 Comments on Recipe: Cambodian stuffed barbecued squid

  1. Felicia
    March 12, 2020 at 9:11 am (4 years ago)

    Omg yum! I love stuffed squid. I’ll need this for when I am home alone, the fiancé doesn’t like squid!

  2. Lorraine Fox
    June 4, 2020 at 7:30 am (4 years ago)

    Absolutely delicious, we thoroughly enjoyed this tonight with a side of Pac Choi and some chargrilled tender stem broccoli.

    • Aleney de Winter
      June 4, 2020 at 11:14 am (4 years ago)

      Yay! We love Cambodian cuisine and this is one of our favourites. Glad you enjoyed it

  3. Mar Goovaerts (Belgium)
    April 2, 2021 at 11:17 am (3 years ago)

    It looks superb. But in the end, as garnish, suddenly mint appears as an ingredient.
    Not mentioned in the ingredients list. Just like the 1 tbsp of oyster sauce to marinate the squid tubes.
    But I’m definitely going to try this, as I’m crazy for stuffed squids… Thanks for charing !

    • Aleney de Winter
      April 2, 2021 at 12:21 pm (3 years ago)

      Oops. My bad. Thanks for letting me know. Have updated.

    • Merryn
      October 5, 2021 at 9:26 am (3 years ago)

      This is a lovely dish thank you I will be cooking it tonight with a side of steamed greens and rice.


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Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.

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