Not sure of the origin of this dish. Every culture and cuisine seems to have a version of the stuffed squid. The one in our family is steamed. I have improvised a little and made it a little Thai influenced by adding some kaffir lime leaves when steaming, and then some chilies and kaffir lime juice to finish it off.
As usual, this is a dish that is always loved.
5 squids/cuttlefish (max of 7 inches long each including the heads)
1/2 cup minced pork
1/2 big onion, finely diced
1/2 tbsp corn flour
1/2 tsp salt
1/2 tsp pepper
4 kaffir lime leaves
2 bird eye chilies, seeded (can be whole, sliced or chopped as desired)
Juice of 1 kaffir lime
- Clean the squid and remove the ink bags and spine. If desired, reserve the ink bags to mix with the pork.
- Mix the onion, seasonings and pork together. Add in the squid ink if using.
- Stuff the squid with the minced pork mixture, and secure with a skewer.
- Arrange the stuffed squid on a heat proof plate.
- Add the kaffir leaves and steam for 15 to 20 minutes.
- Squeeze kaffir lime juice over and add the chilies.
- Serve immediately with steamed rice.