You are here

Stuffed Squid Cantonese

admin's picture
  Squids 6
  Oil 37 Milliliter (2 1/2 Tablespoon)
  Green onions 1 1⁄2 , chopped
  Minced ginger 1 Teaspoon
  Finely chopped water chestnuts 60 Milliliter (1/2 Cup)
  Dried black mushrooms 6 , soaked and finely chopped
  Finely chopped carrot 60 Milliliter (Or 1/2 Cup, Grated)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Wine 1 Teaspoon
  White pepper 1 Pinch
  Cornstarch 1 Teaspoon
  Broth 1⁄4 Cup (4 tbs) (Or As Needed)
  Wine 15 Milliliter (1 Tablespoon)
  Ginger juice 1⁄2 Teaspoon
  Soy sauce 1 Teaspoon
  Soup stock 125 Milliliter (1/2 Cup)
  Sesame oil 1⁄2 Teaspoon
  Cornstarch solution 1 Teaspoon

1. Wash squid and remove tentacles. To eviscerate, make a 1-2" (2.5-5 cm) slit at the top of each squid and remove organs.
2. Heat 2 teaspoons oil in wok over medium-high heat. Stir in green onion, ginger, water chestnuts, mushroom and carrot. Cook for 1 minute. Add salt, sugar, wine, white pepper and cornstarch. Mix well and set aside.
3. Spoon 2-3 teaspoons of vegetable mixture into each squid. Secure the open end of each squid with a toothpick. Lightly sprinkle with extra cornstarch.
4. Combine dressing sauce ingredients except cornstarch in a pan. Bring to a boil, and thicken with cornstarch solution. Keep warm.
5. In a skillet or non-stick pan, heat 1 tablespoon oil over medium-high heat. Cook 3 squids at a time for 2 minutes. Roll squid continuously and press down to allow even cooking. Add 1 tablespoon broth, cover and steam for 1 minute over medium heat.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (12 votes)
Stuffed Squid Cantonese Recipe