Prawn and Chicken Stuffed Calamari - Thai Style

Recipe by amanda l b
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    calamari, tube cleaned make sure the tube isn't too thick and aim for one that has consistent thickness (note I recently used 6 baby calamari instead of 1 big tube and that worked really well)
  • 12
    cup minced prawns
  • 12
    cup minced chicken
  • 1
    garlic clove, finely chopped
  • 1
    teaspoon fish sauce (optional)
  • frypowder (available from Asian groceries)
  • 14
    cup oil, enough to shallow fry
  • 12
    red capsicum, finely diced
  • 1
    garlic clove, finely chopped
  • 2
    tablespoons fish sauce
  • 2
    tablespoons vinegar
  • 6
    tablespoons sugar
  • 2
    fresh chili peppers, finely sliced to taste
  • 14
    cup coriander leaves (to garnish)
Advertisement

DIRECTIONS

  • Calamari:
  • Mix the prawn chicken and garlic together. Stuff the calamari with the mixture until full, but taking care not to ‘over-stuff’ as the calamari will expand when cooked. Secure the open end of the calamari with toothpick/s.
  • In a steamer, steam the calamari for about 25- 30 minutes ( note: if using the baby calamari tubes, 10 minutes is sufficient). Use this opportunity to make sauce.
  • When the steaming is completed, roll the calamari tube in a shallow dish containing the fry powder. Once coated, remove the calamari tube and add water to the fry powder to make a paste as per the packets instructions. (note – it works best if thickish – if too runny, the paste will not adhere to the tube well).
  • Heat oil is a wok so that it is just starting to smoke. Add calamari tube and fry quickly on all sides – the coating should be a light, crisp batter.
  • Remove calamari from oil, and cut into slices/discs. Place the discs on a plate, pour/drizzle sauce over the top and sprinkle coriander leaves over the dish.
  • Sauce: *(this is also a good dipping sauce for rice paper rolls, wontons etc).
  • Add oil to small saucepan (note: I use spray oil) and sauté capsicum, garlic and chilli until the capsicum is soft.
  • Add the fish sauce, vinegar and sugar to the saucepan. Cook until sauce starts to thicken, being careful not to burn.
Advertisement