The steam-grill method gives you the best of both worlds - the extra moisture and flavour infusion from steaming, and the smoky bbq flavours from grilling! This delicious squid dish is literally packed with surprises inside out!
Remove the head and ink sac from the squid, then clean the squid body thoroughly. Remove the eyes and the mouth of the squid. For details instructions, watch my video tutorial on How to Clean Squid.
Use a chopstick to stuff the meat mixture into the squid body until it is three-quarters filled, being sure not to over-compress the meat.
Stuff the head of the squid into the squid body.
Then use a toothpick to seal the top of the squid.
Steam the squid over high fire for 20 minutes, ensuring there is sufficient water (tip: the water level should be at the same height as the top of the steaming rack)
Drain off the water from the steamed squid into a separate bowl and set aside.
In a well heated grilling pan, add in 1 tbsp butter into the pan at medium heat. It should start to sizzle. Immediately add in 2 stuffed squids and fry for about 3-4 minutes on each side. The squid should be nicely seared on both sides.
Add another tbsp of butter, and repeat with the remaining 2 squid bodies
Remove from heat. Remove the toothpicks and slice up the seared squid. Arrange the squid on the same grilling pan and garnish with chopped parsley and lime. Best served hot.
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