Stuffed Kampot squid

Stuffed Kampot squid

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

Walking down Street 240 in Phnom Penh, I came across a store selling hand-made chocolate infused with Cambodian flavours: Khmer basil chocolate, honey sesame chocolate, ginger chocolate, and even Kampot pepper chocolate. Sotherith, the lovely lady serving me, said visiting Kampot should be top of my list, as the squid there is extremely tender. She then scribbled a stu€ffed squid recipe on a piece of scrap paper, handed it to me and told me to try it out when I got there. I promised her I would, and I’m so glad I did. It was just delicious.

Ingredients

Quantity Ingredient
4 small squid, about 10–15 cm long, cleaned and skinned, reserving the tentacles
50g minced pork shoulder
1/2 carrot, diced
1 teaspoon oyster sauce, plus 1 tablespoon extra
1 teaspoon sea salt
1/2 teaspoon fish sauce
1/2 teaspoon liquid palm sugar or shaved palm sugar
1 spring onion, finely sliced
20g glass noodles
1 tablespoon vegetable oil
2 garlic cloves, finely diced
2 red asian shallots, diced
4 snake beans, cut into 10 cm lengths
2 tablespoons fried red asian shallots, (see note)
red flame flowers, to garnish, optional

Sweet fish sauce dressing

Quantity Ingredient
4 garlic cloves, chopped
1 small red chilli, chopped
2 tablespoons sugar
2 tablespoons fish sauce
125ml lime juice

Method

  1. To make the sweet fish sauce dressing, pound the garlic, chilli, sugar and a pinch of sea salt together using a large mortar and pestle. Add the fish sauce and lime juice, mix well and set €aside.
  2. Dice the squid tentacles on a chopping board. Add the pork and carrot and †finely mince together using a cleaver or two‡ sharp knives. Transfer to a mixing bowl, then add the 1‡ teaspoon of oyster sauce, the salt, †fish sauce, palm sugar and spring onion. Mix well and set aside.
  3. Coat the squid tubes with the extra 1 tablespoon of oyster sauce and leave to marinate for 10 minutes.
  4. Meanwhile, soak the noodles in a bowl of water for 10 ‡minutes, then drain and cut into 3 cm lengths. Set‡ aside.
  5. Add the vegetable oil, garlic and shallot to a hot wok or frying pan. Stir-fry over high heat for 30 seconds, or until‡ fragrant.
  6. Add the pork mixture and stir-fry for 2–3 minutes, or until cooked, then add the noodles and stir-fry for a further minute. Remove from the pan and allow to cool.
  7. Stuff€ each squid tube with the pork mixture, then close the end of each tube by stu”ffing it with four snake bean pieces, leaving half the snake beans sticking out of the ends, resembling a squid’s tail.
  8. Heat a chargrill pan or barbecue chargrill plate to medium. Chargrill the squid for 8 minutes, or until the stu”ffing is cooked through, turning the squid often.
  9. Slice the squid in half crossways and drizzle with the sweet †fish sauce dressing. Serve garnished with a sprinkle of fried shallots, and red flame flowers if desired.

Note

  • Fried red Asian shallots are widely available at Asian markets. To make your own, ‘finely slice 200g red Asian shallots and wash under cold water. Dry the shallot with a cloth, then set aside on paper towels until completely dry. Heat 1 litre vegetable oil in a wok to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon to a paper towel. They are best eaten freshly fried, but will keep for up to 2 days in an airtight container. The oil they were cooked in can also be re-used.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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