Baby squid stuffed with prawns and black beans
Oh how I love to stuff a squid. Two favourite fillings are chorizo and rice or minced pork and lime leaves.
Last night I found myself once again with the urge to stuff. I buy bags of frozen baby squid either from my fishmonger or the local Asian supermarket; they’re cheap and they de-frost quickly, making them perfect for a speedy dinner.
Rather than use something soft inside like a grain I wanted to keep a bouncy texture; prawns immediately came to mind. Once minced, they bind together into a wonderful springy filling, like that of a Thai fish-cake. To increase the effect I chopped up the tentacles of the squid and added them to the mix too.
This seafood centre is studded with the extraordinary deep, salted and funky flavour of fermented black beans. I had to stop myself from eating it all pre-stuffing.
The squid would be great eaten straight from the BBQ in warmer months but last night I served them sliced over rice for a more substantial meal. A pile of steamed greens on the side is very welcome too, and adds moisture for the rice.
Baby squid stuffed with prawns and black beans
8-10 baby squid
200g cooked prawns, finely chopped
3 spring onions, finely chopped (white and green parts)
2 cloves garlic, crushed
1 inch piece ginger, peeled and finely chopped
Juice of 1/2 lime
1 tablespoon light soy
1 teaspoon dark soy
1 tablespoon fermented black beans, rinsed and roughly chopped
2 large pinches of hot chilli flakes
A few drops of sesame oil
Rice, steamed greens and extra spring onion, to serve
Remove the tentacles from the squid if still attached and chop them finely. Heat some groundnut or vegetable oil in a wok (a couple of tablespoons) then stir fry the garlic, ginger and black beans for 30 seconds until fragrant. Add the tentacles and stir fry again for 30 seconds. Add the 2 soy sauces and cook for a further 30 – 1 minute. Remove from the wok and set aside in a bowl.
Mix the tentacle mixture from the wok with the chilli flakes, spring onions, prawns and lime juice. Make sure it is very well mixed.
Stuff each squid 3/4 full with the mixture. Secure the end of each with a cocktail stick. Heat a heavy based frying pan, add a little oil and fry the squid for a couple of minutes each side. You’ll need to adjust the cooking time to the size of your squid. Test they are warm in the middle by inserting a skewer into the middle.
Serve sliced over rice with steamed greens. Add a few drops of sesame oil to serve.
Category: Barbecue, Fish, Main Dishes, Seafood, Side Dishes, Snacks | Tags: baby squid, black beans, prawn and black bean stuffed squid recipe, prawns, stuffed baby squid recipe 12 comments »
November 24th, 2010 at 2:21 pm
Helen looks amazing and hearty for a winter take on the dish. Are you still feeling guilty about buying the baby squid?
November 24th, 2010 at 2:24 pm
Gourmet Chick – To be honest, I’d forgotten I was supposed to be feeling guilty! You have helpfully reminded me though. Oh well, better finish the ones I’ve got, I suppose
November 24th, 2010 at 11:48 pm
How do I love this idea??? Very cute and yum!
November 25th, 2010 at 7:23 pm
I love these! Even the look of the stuffed squid is gorgeous!
November 26th, 2010 at 5:51 am
My husband loves squid – and I always thought of it as a summery dish but the way you have done it here looks more cosy and wintry – more substantial! Great – thanks for the recipe, will give it a try.
November 26th, 2010 at 9:12 am
lovely stuff. Would this also work with a few pickled preserved vegetables in the mix do you think? I am addicted to those.
November 26th, 2010 at 9:20 am
gastrogeek – I had to stop myself putting them in actually. I think they would be nice but you’d have to be careful as the stuffing is pretty intense already.
November 26th, 2010 at 7:23 pm
Ah yes, good point. Guess it could be a tad overpowering…all looks super tasty, might just have to overcome my squidphobia and give this a go.
November 27th, 2010 at 9:53 am
Wonderful photographs and super idea. Great for the BBQ as well. Did they need a sauce to go with them? And if so what would work well?
November 27th, 2010 at 9:04 pm
I love when protein dishes like meat or fish are stuffed with another thing from the same group! These look delicious and I love the colouring of the photo:)
November 29th, 2010 at 8:44 am
Jonathan – Well I found that a pile of steamed greens and a few drops of sesame oil stopped any potential dryness. The stuffing itself is pretty moist to be honest.
December 1st, 2010 at 12:51 pm
You love stuffing squid!