Haipai-style Stuffed Squid

Ingredients

In the original Esse di Raveo dish, the squid is typically stuffed with a mixture of breadcrumbs, garlic, parsley, and Parmesan cheese, and cooked in a tomato-based sauce. In the Haipai-style Stuffed Squid, we adapt the stuffing to include minced pork, shrimp, water chestnuts, and Haipai spices, and braise the squid in a soy sauce-based broth infused with ginger and Shaoxing wine. This adaptation infuses the dish with the unique flavors and techniques of Haipai cuisine. We alse have the original recipe for Esse di Raveo, so you can check it out.

• 4 medium-sized squid (about 500g / 1.1 lb) 4 medium-sized squid (about 500g / 1.1 lb)
• 150g (5.3 oz) minced pork 150g (5.3 oz) minced pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 50g (1.8 oz) water chestnuts, finely chopped 50g (1.8 oz) water chestnuts, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 2g)
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the squid thoroughly, removing the head, tentacles, and innards. Rinse under cold water and pat dry.
2. 2.
   In a bowl, combine the minced pork, shrimp, water chestnuts, garlic, ginger, Shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, white pepper, and half of the chopped spring onions. Mix well.
3. 3.
   Stuff each squid with the pork and shrimp mixture, leaving some space at the top to secure the filling.
4. 4.
   Heat a large pan over medium heat and add a drizzle of oil. Place the stuffed squids in the pan and cook for 2-3 minutes on each side until lightly browned.
5. 5.
   Pour in enough water to cover the squids halfway. Add the remaining chopped spring onions and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pan, and let the squids simmer for about 30 minutes, or until the squid is tender and the flavors have melded together.
7. 7.
   Once cooked, transfer the stuffed squids to a serving dish and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly, removing any remaining innards. Pat dry before stuffing to ensure the filling adheres well.
• Shrimp — Choose fresh, deveined shrimp for the best flavor. If using frozen shrimp, thaw them completely and pat dry before mincing.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Water chestnuts — Finely chop the water chestnuts to add a delightful crunch to the stuffing mixture.
• Spring onions — Use both the white and green parts of the spring onions for added flavor and color.

Tips & Tricks

• To ensure the squid remains tender, avoid overcooking it. Simmering for about 30 minutes should be sufficient.
• For an extra burst of flavor, you can add a splash of black vinegar to the broth before simmering.
• If you prefer a spicier kick, you can add a small amount of chili paste or chili oil to the stuffing mixture.
• Serve the stuffed squids with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Serving advice

Serve the Haipai-style Stuffed Squid as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the stuffed squids on a platter, drizzle some of the flavorful broth over them, and garnish with sprigs of fresh cilantro. The vibrant colors of the dish, with the tender squid and aromatic stuffing, will make for an enticing presentation.