Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Pork-stuffed fried squid in crispy breadcrumbs with lemon and parsley
Golden fried calamari stuffed with savoury minced pork

Pork-Stuffed Fried Squid

Author: Flavelo
Recipes Main Courses
This recipe is an exciting 'surf & turf' combination that blends the Asian technique of stuffed squid with a European breaded coating. The squid tube is the perfect vessel for the spicy pork filling. Upon frying, the squid meat tightens and absorbs the pork juices, while the outer coating provides a crispy contrast. A real texture bomb.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Cocktail sticks for sealing
  • Mixing bowl
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Molluscs

Instructions

1 ✓

Mix the minced meat with the crushed garlic, ginger, salt, pepper, and 1 egg.

Tip: The egg acts as a binder so the filling stays together when slicing.
2 ✓

Fill the squids about three-quarters full with the meat mixture, then pin the end with a cocktail stick.

Tip: NEVER fill them full! The squid shrinks with heat, and the filling expands. If full, it will burst.
3 ✓

Bread the stuffed tubes (flour, egg, crumbs).

Tip: Squid skin is slippery, wipe dry before breading, and press the flour on thoroughly.
4 ✓

Fry in oil over medium heat, turning frequently, for approx. 10-12 minutes.

Tip: Lower heat is more important here so the inner pork cooks through completely (min. 75°C core temp) before the breadcrumbs burn.
5 ✓

Let cool slightly before serving, then slice into rings.

Tip: If you cut it hot, the filling might fall apart.

Recipe FAQ

Why did the squid become rubbery?
Squid becomes tender in two cases: if fried very quickly (a few minutes) or very slowly (over half an hour). Because of the filling, longer time is needed here, but on medium heat, so it tenderises instead of getting tough.

Ingredients

  • 8 whole medium squid tubes (cleaned)
  • 300 g minced pork
  • 2 cloves garlic
  • 1 tsp fresh grated ginger
  • 3 whole eggs (1 for filling, 2 for coating)
  • 100 g plain flour
  • 150 g breadcrumbs
  • 1 tsp salt
  • 0.5 tsp pepper
  • 500 ml oil