Pan-fried stuffed squids


    This a rendition of chef Luke Nguyen's - "Red Lantern", Sydney - stuffed squids. I just had to try it at home and it actually works - ok, surely not as well as the original, but...


    Setúbal, Portugal
    1 person made this


    • 50 g dried Chinese mushrooms
    • 20 g cellophane noodles
    • 6-8 squids
    • 10-12 king prawns
    • 200 g minced pork and beef mix
    • 1/2 cup spring onion
    • 2 tbsp lemongrass
    • 2 tbsp hazelnuts
    • 1 tbsp brown sugar
    • 5-6 tbsp cooking oil
    • 2 fresh tomatoes
    • 1 tbsp tomato purée
    • 1 tbsp fish sauce
    • Salt
    • Pepper


    1. Soak the mushrooms in water for 20 minutes and the same for the noodles
    2. Chop the mushrooms into small cubes and the noodles into 4-5 cm strings
    3. Clean the squids and remove the skin, reserving the wings and the tentacles. Chop the wings and the tentacles into small bits and rub a pinch of salt over the bodies
    4. Mix together the mushrooms, the finely chopped spring onion and lemongrass, the noodles, the meat, half of the sugar and the crushed hazelnuts and pepper. Add the bits of squid and mix thoroughly again
    5. Stuff the squids with the mix, close them with toothpicks and steam cook them for 15 minutes
    6. Heat the oil and fry the squids until golden brown (4 minutes per side). Reserve, keeping warm
    7. Remove the interior of the tomatoes and fry in the hot oil. When tender, add the fish sauce, the remaining sugar and the tomato purée. Drop a pinch of salt and allow cooking for 5 minutes. Reduce into a purée. Serve with a few leaves coriander.

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