Cambodian’s love a little charred protein. But they do things a bit differently to we Aussies when it comes to chucking another shrimp on the barbie. You see, they love stuff on sticks. And not just any old stuff… every old stuff.
In the interest of bringing the world to us while we’re in isolation and can’t get to the world, we’re going to be cooking up as many of our favourite dishes from around the world. As well as some from places on our travel to do lists.
Today we start with a culinary flashback to Cambodia, where we braved the local delicacies at Siem Reap’s 60 Road. This local street market stretches down a long road lined with street food sellers barbecuing up everything from skewered chicken and frogs to snakes and bull’s penis (yes, I did say bull’s penis) along the sides of the road and families gather on mats to enjoy an evening picnic with friends and family. There’s even a small, rickety fun fair at the end. Lucky for us we were accompanied by the lovely folks from Cooks in Tuk Tuks who were able to help us differentiate between the pork sausage and pork sword as we ate our way through an assortment of barbecued delights.
By far Raffles’ favourite barbecue treat was the tender and smoky, charred stuffed squid stuffed with pork mince and aromatics. And given we’re currently all out of bovine shclong, but do have squid tubes and pork mince in the freezer, plus fresh herbs in the garden, we’re whipping up our take on stuffed Cambodian-style squid, and it is taking us right back to that atmospheric eat street in Siem Reap.
Recipe: Stuffed Cambodian-style Squid
January 24, 2020
byAleney de Winter
CategoryAsian foodInternationalRecipes
Ingredients
- 12 x 12-15 cm squid tubes, cleaned, tentaclesfinely diced and put aside
- 100g pork mince
- 8 king prawns, minced
- 4 wood ear mushrooms, finely diced
- 2 shallots, finely diced
- 1 garlic clove, crushed
- 1 tsp. fish sauce
- 2 tbsp. oyster sauce
- 1/2 tsp. palm sugar
- 1 tsp. finely chopped lime leaves
- 1 tbsp. finely chopped coriander
- 1/4 cup mint leaves
- 2 spring onions, finely sliced
- 50 grams glass noodles
- 1 lime, quartered
- Dressing
- 3 tbsp. fish sauce
- 3 tbsp. fresh lime juice
- 1 tbsp. finely chopped palm sugar
- 1/2 stem lemon grass, pale section only, finely chopped
- 1 long fresh red chillies, finely chopped
- 1 garlic clove, crushed
Instructions
- Clean squid tubes then marinate in a oyster sauce 9reserving a tsp for the dressing) while you prepare the rest of the ingredients.
- Soak the noodles in lukewarm water for around 15 minutes.
- Mix the diced squid, pork mince, prawns and wood ear mushrooms with a teaspoon of oyster sauce, fish sauce, palm sugar and crushed garlic.
- Stir-fry mixture for a few minutes, then add drained noodles to the mix and cook for a further two minutes.
- Remove from heat then add lime leaves, coriander and spring onion.
- While the pork mix cools, mix the dressing ingredients together in a small bowl and set aside.
- Using your fingers, tightly stuff each the squid tubes with the cooled pork mixture leaving a little gap at the end to seal shut with a toothpick.
- Cook squid in a frypan on high heat or over a charcoal grill for 6-7 minutes, turning, until it is cooked on all sides.
- Cut cooked squid tubes into bit size pieces, drizzle with dressing and garnish with fresh chopped chilli, coriander and mint and lime quarters.
Tags
cambodia food,
Cambodia with kids,
cooking with kids,
kids in the kitchen,
recipe
©2024 copyright www.boyeatsworld.com.au
https://boyeatsworld.com.au/recipe-stuffed-cambodian-style-squid/
An award-winning travel writer and photographer, Aleney de Winter was fresh from school when she first set off to explore the far reaches of Australia with a two-man tent and a beaten-up Kingswood for company. Three decades, and two kids later, and she's still on the go, with her itchy-footed offspring in tow. 6 Comments on Recipe: Cambodian stuffed barbecued squid
Felicia
March 12, 2020 at 9:11 am (4 years ago)
Omg yum! I love stuffed squid. I’ll need this for when I am home alone, the fiancé doesn’t like squid!
ReplyLorraine Fox
June 4, 2020 at 7:30 am (4 years ago)
Absolutely delicious, we thoroughly enjoyed this tonight with a side of Pac Choi and some chargrilled tender stem broccoli.
ReplyAleney de Winter
June 4, 2020 at 11:14 am (4 years ago)
Yay! We love Cambodian cuisine and this is one of our favourites. Glad you enjoyed it
Reply
Mar Goovaerts (Belgium)
April 2, 2021 at 11:17 am (3 years ago)
It looks superb. But in the end, as garnish, suddenly mint appears as an ingredient.
Reply
Not mentioned in the ingredients list. Just like the 1 tbsp of oyster sauce to marinate the squid tubes.
But I’m definitely going to try this, as I’m crazy for stuffed squids… Thanks for charing !Aleney de Winter
April 2, 2021 at 12:21 pm (3 years ago)
Oops. My bad. Thanks for letting me know. Have updated.
ReplyThis is a lovely dish thank you I will be cooking it tonight with a side of steamed greens and rice.
Reply
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ABOUT US
Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.
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