Squid stuffed with prawn and crab.
I first posted a recipe of stuffed squid just over a year ago when I could normally only buy tiny tubes or huge lumps of giant encornets, or squid, which would scare most epicureans! So, you wouldn't be surprised to see me dancing in the aisles when I found frozen squid tubes about 20 cm long. I had to revamp my recipe, not least my dodgy pictures, so here is the new, easy, low-fat version.
For this dish you need ginger, garlic, shallots, chillies and coriander which needs to be finely chopped.
Fry the shallot and ginger until softened and then add the garlic and chillies.
In a large bowl combine the drained tinned crab, chopped cooked prawns (frozen and defrosted), lime zest and juice, shrimp paste and the softened vegetables.
Carefully fill the squid tubes with the mixture but don't pack it too tight. Leave a good space at the the end so that you can secure with cocktail sticks.
Heat a griddle pan or barbecue and brush with oil. Cook over a medium to high heat for a minute or two only until cooked through and opaque.
Sprinkle over a few extra chillies and coriander and serve with extra lime.
I hope you like this recipe as much as we do!
If you like this squid stuffed with prawns and crab you might also like this very popular recipe of Seared Scallops on Peas with Chorizo
Squid with Prawn and Crab
- 4 squid tubes about 20cm long dried with kitchen towel
For the stuffing
- 200 g cooked prawns rough chopped
- Tin of crab drained weight 120g
- 1 tsp shrimp paste
- 2 shallots finely chopped
- 2 cloves of garlic finely chopped
- 3 cm piece of ginger finely chopped
- 2 long red chillies chopped
- 1 lime zested and juiced
- oil for frying
- Extra lime coriander and chillies for garnish
- Fry the shallot and ginger until soft.
- Add the garlic and chillies and cook for another minute.
- Combine the vegetables with the rest of the stuffing ingredients in a large bowl.
- Use a teaspoon to fill the tubes with a gap at the end. Secure with a cocktail stick.
- Heat a griddle and brush with oil before adding the squid for a couple of minutes until just cooked.