Stuffed Squid with Lemongrass Dipping Sauce

4 whole squid, cleaned
200g pork mince
150g raw prawns, roughly chopped
25g dried wood ear mushrooms, soaked and finely chopped
50g mung bean (glass) noodles, soaked and snipped
4–5 shallots, finely chopped
2 garlic cloves, finely chopped
20g lemongrass, finely chopped
2 lime leaves, finely sliced
Small handful fresh coriander, chopped
Small handful fresh mint, chopped

The Filling
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar (or soft brown sugar)
½ teaspoon ground black pepper

The Dipping Sauce
Juice of 2 limes
3 tablespoons fish sauce
1 tablespoon palm sugar (or caster sugar)
1 lemongrass stalk, finely chopped
2 garlic cloves, finely chopped
2 bird's eye chillies, finely chopped

PREPARATION

1. Mix together the pork mince, chopped prawns, mushrooms, glass noodles, shallots, garlic, lemongrass, kaffir lime leaves, coriander and mint. Add the fish sauce, oyster sauce, palm sugar and black pepper, then combine thoroughly.

COOKING

1. Cover the filling and chill in the fridge while preparing the squid.
2. Clean the squid by removing the innards, quill, purple membrane and beak, then rinse thoroughly.
3. Spoon the filling into each squid tube, leaving a little space at the top for the filling to expand during cooking.
4. Secure the openings with cocktail sticks.
5. Steam the stuffed squid for 15–20 minutes until the filling is cooked through.
6. Meanwhile, mix together the lime juice, fish sauce, palm sugar, lemongrass, garlic and chillies to make the dipping sauce.
7. Remove the squid from the steamer and allow it to cool slightly.
8. Heat a griddle pan over a high heat until hot.
9. Grill the squid for 2–3 minutes, turning occasionally, until lightly charred on the outside.
10. Slice the squid into thick rounds and arrange on a serving platter.
11. Serve immediately with the lemongrass dipping sauce.

School of Wok Tips

• Don't overfill the squid tubes, as the filling expands while steaming.
• Steaming first ensures the filling cooks evenly before adding colour on the griddle.
• Any leftover filling can be shaped into patties or used to stuff peppers.
• Allow the squid to cool slightly before slicing to help it hold its shape.

FAQs

Can I use frozen squid?
Yes, just thaw it completely and pat it dry before stuffing.

Why steam before grilling?
Steaming cooks the filling gently, while grilling afterwards adds flavour and colour without overcooking the squid.

Can I make the filling ahead of time?
Yes, the filling can be prepared up to a day in advance and kept chilled until you're ready to stuff the squid.