Stuffed Squid with chilli dipping sauce

Get creative on the grill with these delectable stuffed squid tubes. Ideal as an entrée or main course.

Cook Time: 20 mins
Prep Time: 30 mins

Instructions

To make the Chilli Dipping Sauce

  1. Add the vinegar, water, sugar, soy sauce, garlic and ginger into a small pot and cook over medium/high heat on the wok burner or over charcoal, stirring until the sugar dissolves. Bring to a boil and let the sauce simmer for 2-3 minutes.
  2. Add in the finely chopped chilli’s and cayenne pepper. Simmer for a further 2 minutes.
  3. Mix the corn flour with 2 tablespoons of water in a small bowl and pour into the simmering sauce. Continuously stir the sauce and cook for further 3-4 minutes or until the sauce thickens to a nice consistency.
  4. Remove from heat and pour sauce into bowl and set aside to let it cool to room temperature.

 

To make the Stuffed Squid 

  1. In a small bowl add 1 teaspoon of salt, pepper, dried oregano, and chilli flakes. Mix and set aside.
  2. Prepare the squid tubes by removing any white membrane. Wash the squid tubes and pat them dry.
  3. Mix in a bowl chopped prawns, pork mince, breadcrumbs, shallot, garlic, ginger and lemon rind and season with salt and pepper.
  4. Using a teaspoon, put some of the filling into each squid tube. Pushing the mix to the bottom of the squid tube and then using a toothpick, secure the hole. Be careful not to over fill the squid tubes as the filling will expand while its cooking.
  5. Prepare the BBQ for medium to hot direct heat cooking.
  6. Brush the squid tubes with a little olive oil and season them with the salt, pepper, oregano, and chilli flake seasoning.
  7. Cook the squid on the grill plate over direct heat. Using tongs, turn the stuffed squid tubes when you see a slight char on the squid and the flesh is turning opaque, repeat this on all sides. The squid will take approximately 12-15 minutes to cook but cook time will vary depending on the size of the squid tubes. You are looking to reach an internal temperature of 160F / 71oC.

 

Once cooked though, remove the squid from the grill, remove the toothpicks. The squid can be served whole or slice them up, squeeze over a little lemon juice and serve with the chilli dipping sauce and your favourite side

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Ingredients

  • 6 squid tubes
  • 160 grams raw prawn meat, peeled, deveined, and chopped
  • 250g pork mince
  • 2 tablespoons breadcrumbs
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoons lemon zest
  • 1 tablespoon mayonnaise or tartare sauce
  • Salt, pepper, dried oregano, and chilli flakes to season
  • Olive oil
  • ½ lemon for garnish

Chilli Dipping Sauce

  • ½ cup water
  • ½ cup white rice vinegar
  • ½ cup sugar
  • 1-2 fresh chilli’s, finely chopped
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 2 teaspoons soy sauce
  • 2 teaspoons corn flour
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