Stuffed squid soup is a delicious dish that is a meal in itself. It can be served as is or with rice. This recipe can seem a bit tedious to make because of the stuffing process, but it isn’t too bad. It just takes a few minutes.

You may also add some chili to the dish to make it a bit spicy. In addition, rice noodles may also be used to give the dish another twist. Simply add some coriander and lime leaves and it is already similar to pho. I also think that shellfish can complement this yummy soup. Simply boil them, take the meat, discard the shells and use the stock. You can use the shellfish meat as part of the filling or  add it to the soup.

 

Ingredients:

550g small squids

2 tablespoons oil

3 cloves garlic, chopped

5 cup chicken or seafood stock

1/2 cup softened glass or vermicelli noodles, drained

Salt and pepper to taste

1/2 cup chopped Chinese celery

For the filling:

1/2 cup minced pork

1/4 cup shrimps, peeled, deveined and chopped

1 tablespoon salted fish, flaked

1 teaspoon cornstarch

1 tablespoon spring onion, chopped

Salt and pepper to taste

 

Clean the squid under running water. Remove the heads and quills. After, chop the squid heads and place it in a medium sized bowl. Add the minced pork, shrimps, salted fish flakes, cornstarch and spring onions. Mix it until all the ingredients are well combined. Season it with salt and pepper.

Get a piece of squid and then spoon some filling into it until it is half full. Seal the end with a toothpick. Repeat this for the remaining squid.

Next, heat the oil in a large saucepan over medium heat. Sauté the garlic for 2 minutes until it becomes fragrant. Pour in the soup stock and increase the heat to high. Bring it to a boil. Add the glass noodles and let it simmer for 4-6 minutes until the noodles are cooked.

Place the stuffed squid in the soup and cook it for 5-7 minutes or until the squid shrinks a bit and the filling is cooked. Stir in the chopped celery and season it with salt and pepper to taste. Ladle the soup in a large bowl or into individual bowl. Serve immediately.

 

Photo Courtesy Of:   spiralmushroom