Squid Rolls

Name: Squid Rolls
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 4 servings
Ingredients: shrimp; pork; scallions; cilantro; squid; heavy cream; egg white; peanut oil; dragon fruit

Indulge in this exquisite **Stuffed Squid with Shrimp and Pork Filling**, a dish that combines tender squid with a rich, creamy filling for a luxurious dining experience. Succulent shrimp and savory pork are blended with fresh scallions, cilantro, heavy cream, and egg white to create a velvety filling, which is then stuffed into perfectly cleaned squid. Baked to perfection with a brush of peanut oil, the squid turns golden and juicy, while the filling stays moist and flavorful. The dish is elevated with a fragrant stir-fry of scallions and cilantro, adding a fresh, aromatic touch. Garnished with vibrant dragon fruit and a sprig of cilantro, this recipe is as visually stunning as it is delicious. Perfect for special occasions, this stuffed squid dish brings together seafood and meat in a harmonious, gourmet bite that will impress any food lover.

10 Minutes

Easy

4 servings

Recipe Hot Dishes

Ingredients

Metric US

4 serving

Main Ingredients

🥩

shrimp

150g

🥩

pork

200g

🥩

squid

300g

The aromatics

🧅

scallions

50g

🧅

cilantro

30g

🧅

dragon fruit

100g

The sauce & seasonings

🧂

heavy cream

60ml

🧂

egg white

2 large eggs' whites

🧂

peanut oil

2 tbsp

Instructions

1. Step 1

Prepare the necessary ingredients and thaw the shrimp. If using fresh shrimp, remove the head and intestines by hand or cut open the back to remove the intestines.

2. Step 2

Cut the scallions into slices and cut the cilantro into 2-inch segments, reserving the leaves for garnish.

3. Step 3

Chop the shrimp into small pieces using a knife.

4. Step 4

Cut the pork into four slices and chop into small pieces using a knife.

5. Step 5

Combine the chopped shrimp, pork, cilantro, scallions, heavy cream, egg white, and a small amount of oil in a blender and blend into a filling.

6. Step 6

Carefully remove the squid head from the body, remove the backbone, belly, and ink sac, and cut the head in half to remove the teeth. Rinse and drain.