Spring Onion Stuffed Squid
When I was in the Philippines me and my colleagues loved to eat in this Chinese restaurant called “Wok inn” in Malate, Manila and we always order this stuffed squid dish which is really good but I don’t know the name. I had been searching the internet for its recipe or what it is called but I got no luck in finding one, I have seen some images here, here and here but that’s the most I can get for this elusive dish. I wanted to make one so I will just trust my memory on how it looked and how it tasted, it was more than 10 years ago. All I remember that it is a deep fried squid that is crunchy on the outside and soft inside, it is also stuffed I guess in chives and drenched in a sweet teriyaki style sauce. For this recipe I will be using spring onions instead of chives as I think that’s more edible in bundles compared to chives, I will also make it crunchy by using a thin coat of corn flour and for the sauce it will be a mixture of teriyaki sauce and hoisin sauce.
3 pcs large squid
2 bundles of spring onions
1/2 cup teriyaki sauce (instructions here)
1/4 cup hoisin sauce
1 tsp corn flour dissolved in 1/2 cup water
freshly ground black pepper
- Rub salt and pepper inside and outside the squid.
- Stuff enough spring onions on the cavity of each squid then close the ends with a toothpick.
- Dredge squid in corn flour then deep fry each squid for 3 minutes, do not overcook squid will become tough.
- While waiting for the squid to cook, prepare your sauce by mixing together teriyaki sauce, hoisin sauce and corn flour mixture in a sauce pan, bring it to a boil and simmer until thick. You can reduce or add water content according to your liking.
- Once all of the squid are cooked, remove from fryer then cut several opening on the squid, remove the toothpick. Pour sauce on top and sprinkle some fried garlic.