Stuff small squid tubes with a delicious pork mince mixture and steam to cook. Grill in a chargrill pan or on a barbecue for a fab weekend lunch. Serve with nahm jim seafood sauce.
Thai Grilled Stuffed Squid
1 coriander root
1 garlic clove
250g (9 oz) pork mince
½ tsp ground white pepper
3 tsp fish sauce
8 small squid tubes, cleaned
8 toothpicks
1 tbsp vegetable oil
1 tbsp crispy fried shallots*
1 tbsp roughly chopped coriander (cilantro)
Mum’s Nahm Jim Seafood Sauce
- Use a mortar and pestle to pound the coriander root and garlic to a paste.
- In a large bowl, combine coriander paste, pork mince, pepper and fish sauce. Use your hands to ‘slap’ the mixture around in the bowl until it is smooth.
- Stuff squid with pork mixture, securing the ends of the squid tubes with a toothpick.
- Steam squid in a bamboo steamer or on a rack set over boiling water for 10 minutes. Remove from heat.
- Heat a barbecue grill or chargrill plate over high heat. Brush with oil. Add the squid and cook for 3-4 minutes each side until just starting to char. Remove from heat and sprinkle with crispy shallots and coriander. Serve with Mum’s Nahm Jim Seafood Sauce.
- Notes: – Crispy shallots are available in the Asian aisle of most major supermarkets or from an Asian grocer.
