Fried stuffed squid

Fried stuffed squid crispy on the outside, soft and juicy on the inside, enhanced with fried garlic.

Ingredients

700 g squid
250 g minced pork
½ tbsp chopped coriander root
½ tbsp chopped garlic
½ tsp black pepper
½ tbsp light soy sauce
½ tsp sugar
½ tbsp oyster sauce
60 g pounded garlic (for fried garlic)
150 ml cool water
80 g tempura flour (for mix with cool water)
80 g tempura flour
700 ml cooking oil
1 tbsp coriander (for decoration)

Prepare

squid

Wash the squid thoroughly and remove the tentacles by pulling them away from the body.
Remove the entrails from inside the body together with the clear quill.
Remove the purple membrane from the outside of the body.

Coriander, coriander root, garlic and black pepper

Wash and chop the coriander root. Peel and chop the garlic. Then add chopped coriander root, chopped garlic and black pepper to the mortar and pound together thoroughly.
60 g of garlic, coarsely pounded (for fried garlic)
Coriander leaves cut into small pieces (for decoration

PREP TIME : 30 minutes

COOKING TIME : 30 minutes

YIELD : 2 people

directions

In a mixing bowl put the minced pork. Pounded coriander roots, garlic and black pepper, sugar, light soy sauce, oyster sauce, then stir everything together with a spoon and let it sit for at least 15 minutes.
With squid, use a spoon to scoop the marinated pork and fill it with the inside of the squid body.
Then use a toothpick to skewer the top of the squid. When finished one, continue to finish all.
Put stuffed squids in a container and steam them over medium heat for 15 minutes or until the stuffed squids are cooked through.
While waiting for the squid to be cooked prepare dough for the crust. Put the tempura flour in a mixing bowl then add cool water and mix well with a whisk.
On a flat plate, put the tempura flour in it, use your hands to spread the flour evenly over the plate.
Take the cooked stuffed squid from the steamer and let the cooked stuffed squid cool for 5 minutes
Then dip it in the tempura flour mixed with water. until the flour coats the whole squid. Then roll over with dried tempura flour until the flour coats the whole squid.
Then fry in hot oil over medium heat until golden brown.
Remove the fried stuffed squid from the oil and place on a wire rack to cool.
Then turn off the gas stove and put the pounded garlic in it. Stir the garlic so that it doesn’t clump together until it turns golden brown.
Then use a ladle to scoop out the fried garlic from the oil and place it on a paper-covered container and let it cool.
Cut the stuffed squid into bite-sized pieces and sprinkle with fried garlic and garnish with coriander leaves and served with chili sauce on the side

Fried Stuffed Squid

Fried stuffed squid crispy on the outside, soft and juicy on the inside, enhanced with fried garlic.

Ingredients

700 g squid

250 g minced pork

½ tbsp chopped coriander root

½ tbsp chopped garlic

½ tsp black pepper

½ tbsp light soy sauce

½ tsp sugar

½ tbsp oyster sauce

60 g pounded garlic (for fried garlic)

150 ml cool water

80 g tempura flour (for mix with cool water)

80 g tempura flour

700 ml cooking oil

1 tbsp coriander (for decoration)

Prepare

squid

Wash the squid thoroughly and remove the tentacles by pulling them away from the body.

Remove the entrails from inside the body together with the clear quill.

Remove the purple membrane from the outside of the body.

Coriander, coriander root, garlic and black pepper

Wash and chop the coriander root. Peel and chop the garlic. Then add chopped coriander root, chopped garlic and black pepper to the mortar and pound together thoroughly.

60 g of garlic, coarsely pounded (for fried garlic)

Coriander leaves cut into small pieces (for decoration

PREP TIME : 30 minutes

COOKING TIME : 30 minutes

YIELD : 2 people

directions

In a mixing bowl put the minced pork. Pounded coriander roots, garlic and black pepper, sugar, light soy sauce, oyster sauce, then stir everything together with a spoon and let it sit for at least 15 minutes.

With squid, use a spoon to scoop the marinated pork and fill it with the inside of the squid body.

Then use a toothpick to skewer the top of the squid. When finished one, continue to finish all.

Put stuffed squids in a container and steam them over medium heat for 15 minutes or until the stuffed squids are cooked through.

While waiting for the squid to be cooked prepare dough for the crust. Put the tempura flour in a mixing bowl then add cool water and mix well with a whisk.

On a flat plate, put the tempura flour in it, use your hands to spread the flour evenly over the plate.

Take the cooked stuffed squid from the steamer and let the cooked stuffed squid cool for 5 minutes

Then dip it in the tempura flour mixed with water. until the flour coats the whole squid. Then roll over with dried tempura flour until the flour coats the whole squid.

Then fry in hot oil over medium heat until golden brown.

Remove the fried stuffed squid from the oil and place on a wire rack to cool.

Then turn off the gas stove and put the pounded garlic in it. Stir the garlic so that it doesn’t clump together until it turns golden brown.

Then use a ladle to scoop out the fried garlic from the oil and place it on a paper-covered container and let it cool.

Cut the stuffed squid into bite-sized pieces and sprinkle with fried garlic and garnish with coriander leaves and served with chili sauce on the side

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