Cherry & Dennis Helper Habitat
Vietnamese Stuffed Squid in Tomato Sauce
越式番茄燴釀魷魚
Recipe overview
Small squid tubes are filled with seasoned pork and gently braised in tomato-fish-sauce gravy until the filling is fully cooked.
01
Ingredients
Main ingredients
- 8 pieces cleaned small squid tubes with tentacles
- 300 g minced pork
- 400 g tomatoes
- 100 g onion
- 3 cloves garlic cloves
- 2 stalks spring onions
Filling seasoning
- 1 tbsp fish sauce
- 0.5 tsp sugar
- 0.25 tsp ground black pepper
Tomato braising sauce
- 1 tbsp cooking oil
- 1 tbsp fish sauce
- 1 tsp sugar
- 150 ml water
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- frying pan
- spatula
- kitchen tongs
- food thermometer
- serving plate
- bamboo skewers
- tray
- measuring jug
- clean kitchen cloth
- pan lid
03
Steps
Step 1
Rinse squid tubes and tentacles briefly in cold water and pat each dry
Rinse squid tubes and tentacles briefly in cold water and pat each dry.
Step 2
Finely chop two sets of tentacles; keep the other six whole
Finely chop two sets of tentacles; keep the other six whole.
Step 3
Finely chop onion and garlic; dice tomatoes and slice spring onions
Finely chop onion and garlic; dice tomatoes and slice spring onions.
Step 4
Mix pork with chopped tentacles, half the onion, half the spring onion and all filling seasoning
Mix pork with chopped tentacles, half the onion, half the spring onion and all filling seasoning.
Step 5
Fill each squid tube only three-quarters full and secure with a bamboo skewer
Fill each squid tube only three-quarters full and secure with a bamboo skewer.
Step 6
Secure the remaining six whole tentacles at six tube openings with skewers
Secure the remaining six whole tentacles at six tube openings with skewers.
Step 7
Heat oil over medium; cook remaining onion and garlic for two minutes
Heat oil over medium; cook remaining onion and garlic for two minutes.
Step 8
Add tomatoes, fish sauce and sugar; cook five minutes until juicy
Add tomatoes, fish sauce and sugar; cook five minutes until juicy.
Step 9
Add 150 ml water and arrange all eight stuffed squid in the tomato sauce
Add 150 ml water and arrange all eight stuffed squid in the tomato sauce.
Step 10
Cover and braise over medium-low for twelve minutes, turning the squid once
Cover and braise over medium-low for twelve minutes, turning the squid once.
Step 11
Confirm the thickest filling reaches at least 75°C; continue cooking and recheck if needed
Confirm the thickest filling reaches at least 75°C; continue cooking and recheck if needed.
Step 12
Remove skewers, plate the squid with tomato sauce and scatter remaining spring onion
Remove skewers, plate the squid with tomato sauce and scatter remaining spring onion.
Common mistakes
- Never judge the pork filling by squid appearance or sauce colour; measure the centre.
Tips
Fill only three-quarters full so the squid and filling can expand while cooking.
