Perfectly Stuffed Squid Rolls
Perfectly Stuffed Squid Rolls
Beyond Abai Village: The Ultimate Homemade Squid Roll Recipe!
The secret to incredible squid rolls lies in fresh ingredients and a perfectly seasoned filling. This recipe goes beyond the basic, incorporating savory pork belly and succulent shrimp, along with a medley of vibrant vegetables, all stir-fried and mixed with rice for a delightful texture. The pan-fried rice grains are wonderfully fluffy and aromatic, offering a satisfying chew with every bite. The rich umami of oyster sauce beautifully complements the subtle heat from chili peppers, the freshness of perilla leaves, and the pungency of garlic, creating an unforgettable flavor profile. For an extra touch of deliciousness, consider using bacon fat or lard for frying, as it imparts a deep, savory richness. When stir-frying the rice, ensure you use enough oil to achieve perfectly separated, fluffy grains. To prevent the filling from spilling out when slicing, it’s best to let the squid rolls cool slightly at room temperature before cutting.
Main Ingredients- 2 Squid (cleaned and de-veined)
- 100g Pork Belly (finely chopped)
- 6 Medium Shrimp (peeled and de-veined)
- 1/3 Carrot (finely diced)
- 1/2 Green Onion (finely chopped)
- 3 Korean Green Chilies (seeds removed, finely chopped)
- 3 Perilla Leaves (finely chopped)
- 10 Sliced Garlic Cloves
- 1.5 Cups Cooked Rice
- Bacon fat or Lard (optional, vegetable oil can be substituted)
Seasoning & Extras- 1.5 Tbsp Oyster Sauce
- A pinch of Cornstarch (for coating squid interior)
- Salt to taste
- Black Pepper to taste
- 1 Egg (beaten)
- Toothpicks (to seal squid openings)
- 1.5 Tbsp Oyster Sauce
- A pinch of Cornstarch (for coating squid interior)
- Salt to taste
- Black Pepper to taste
- 1 Egg (beaten)
- Toothpicks (to seal squid openings)
Cooking Instructions
Step 1
Lightly coat the inside of the cleaned squid with cornstarch. This helps the filling adhere better and prevents it from leaking out during cooking.
Step 2
Heat bacon fat or lard (or your preferred cooking oil) in a frying pan over medium heat. Add the finely chopped pork belly and sauté until it’s nicely browned and crispy, rendering its fat.
Step 3
Once the pork belly is cooked, add the diced carrots, green onions, shrimp, and chopped squid tentacles (if using) to the pan. Season with salt and pepper, and stir-fry until the vegetables are tender-crisp. Then, add the cooked rice and continue to stir-fry, adding a little more oil if needed, until the rice grains are separated and slightly toasted.
Step 4
Stir in the oyster sauce until evenly distributed. Add the chopped perilla leaves, green chilies, and sliced garlic. Stir-fry for another minute until fragrant. Taste the filling and adjust seasoning with more oyster sauce if needed, or add a bit more plain rice if it’s too salty.
Step 5
The filling is now perfectly stir-fried, fluffy, and ready to be stuffed into the squid.
Step 6
Carefully spoon the warm filling into the cavity of each squid. Pack it in firmly but avoid overstuffing, which could cause the squid to burst during cooking. Aim for a generously filled squid.
Step 7
Once filled, use toothpicks to seal the opening of the squid by inserting them through the edges, effectively ‘sewing’ it shut. This ensures the filling stays securely inside.
Step 8
Arrange the stuffed squid rolls seam-side down on a baking sheet. If using an oven, bake at 180°C (350°F) for about 8 minutes. (Important: Do NOT microwave squid rolls, as they can explode!) If you don’t have an oven, you can pan-fry them over low heat, covered, turning occasionally until cooked through.
Step 9
The squid rolls are cooked and look wonderfully appetizing! Before slicing, allow them to cool slightly at room temperature for about 10-15 minutes. Cutting them while piping hot can cause the filling to spill out. Letting them rest helps the rice grains bind together, making slicing cleaner.
Step 10
Using a sharp knife, carefully slice the cooled squid rolls into approximately 3mm thick rounds, starting from the head end. Slice gently to minimize any filling spillage.
Step 11
Dip each sliced squid roll into the beaten egg, ensuring it’s lightly coated. You can add finely chopped green onions to the egg wash for extra flavor. Heat a lightly oiled frying pan over medium-low heat and carefully place the egg-coated squid slices. Pan-fry until golden brown and cooked through, flipping once. Be cautious not to cook over high heat, which can burn the exterior before the interior is heated.
Step 12
Your delicious homemade squid rolls are now ready to be enjoyed! Serve them warm and savor the incredible flavors and textures.
