Stuffed Calamari with Prawn and Crab
Squid or calamari tubes stuffed with cooked prawns, crab, coriander, garlic, ginger and chillies and then seared on a hot grill for a fantastic low fat dish.
Equipment
- griddle pan or grill
- cocktail sticks
- sharp knife
- chopping board
- Mixing bowl
Ingredients
- 500 g squid tubes 4 about 20cm long
For the stuffing
- 200 g cooked prawns rough chopped
- 120 g crab drained weight 120g
- 1 teaspoon 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 zest and juice
- 2 tablespoon oil
Instructions
- Finely chop the ginger, garlic, shallots, chillies and coriander. Chop the prawns. Zest and juice the lime.
- Heat 1 tablespoon of the oil in a frying pan and fry the shallot and ginger until softened for a few minutes. Now add the garlic and chillies for about a minute. Remove from the heat and allow to cool.
- In a large bowl add the prawns and drained tinned crab, lime zest and juice, shrimp paste and the softened vegetables. Mix everything together.
- Carefully fill the squid tubes with the mixture, but don't pack it too tight. Leave a good space at the end so that you can secure with cocktail sticks.
- Heat a griddle pan or barbecue and brush with the remaining oil. Cook over a medium to high heat for about 2-3 minutes each side or only until cooked through and opaque.
Notes
Tips:
- To avoid waste I buy a bag of chillies or grow them and put them in a bag in the freezer. Take out what you need and slice or chop from frozen. This works for ginger too. Just cut it into 3cm chunks and grate it directly into curries or your recipe. It is much easier to grate when it's frozen as it doesn't clog the grater.
- If you are using frozen fish, make sure that it is fully defrosted and dried with kitchen towel, otherwise the filling will be too wet.
- If you are using small prawns or shrimp, leave them whole to add some texture.
- Add a splash of soy sauce to the pan, when the squid is almost cooked, to give it extra colour and flavour.
Nutrition
Serving: 0gCalories: 263kcalCarbohydrates: 10gProtein: 33gFat: 10gSaturated Fat: 1gTrans Fat: 1gCholesterol: 435mgSodium: 554mgPotassium: 503mgFiber: 1gSugar: 2gVitamin A: 266IUVitamin C: 47mgCalcium: 137mgIron: 3mg
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