Grilled stuffed squid

Grilled stuffed squid

New Thai Food
Jeremy Simons

Squid tubes with a tasty pork stuffing are steamed then grilled and served on a piquant fresh herb salad. The grilling lends a smokiness to the squid, which rounds this dish off so well. You can use either dried or fresh black fungus (wood ear) in the stuffing. If using the dried, you’ll need to soak it to reconstitute.


Quantity Ingredient
8 x 100g squid
coconut oil or canola oil, for brushing
coriander leaves, to garnish
crushed roasted peanuts, to garnish

Pork stuffing

Quantity Ingredient
2 garlic cloves, peeled
4 coriander roots, scraped and cleaned
1/2 teaspoon white peppercorns, ground
1 teaspoon sea salt
100g dried or fresh black fungus, soaked in cold water for 20 minutes if dried, sliced into thin strips
8 water chestnuts, diced
200g minced pork
1 teaspoon caster sugar
2 teaspoons fish sauce


Quantity Ingredient
100g Carrot and daikon mix
10 vietnamese mint leaves
15g coriander leaves
7g mint leaves
2 tablespoons crushed roasted peanuts, ground


  1. To make the pork stuffing, pound the garlic, coriander roots, peppercorns and salt in a mortar and pestle. Combine the pounded ingredients, black fungus, water chestnuts, pork, sugar and fish sauce together in a mixing bowl, and mix well to expel all the air. Set aside.
  2. Clean the squid by pulling out the tentacles and ink sac. Reserve the tentacles, discarding the ink and beak. Wash out the squid tubes, peel off the skin and discard. Cut off the wings and reserve for future use.
  3. Make a small incision at the point of the squid tubes to expel any air. Fill the tubes with the pork stuffing to about three-quarters full, as the stuffing will expand as it cooks. Close the opening at the top with wooden toothpicks.
  4. Place the stuffed squid tubes on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 5 minutes until just cooked. Remove from the steamer. If you are making the stuffed squid in advance, this is the best stage to prepare them to.
  5. Heat a hotplate or chargrill pan on medium and brush the squid tubes with the oil. Place on the hotplate or chargrill pan and cook to caramelise the outside and give some colour, for about 4–5 minutes. Also cook the reserved tentacles for about 2–3 minutes.
  6. To make the salad, toss all the salad ingredients together in a mixing bowl to mix well. Place on a serving platter.
  7. Slice the tubes diagonally and place on top of the salad along with the grilled tentacles. Garnish with the coriander leaves and peanuts, and serve.
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