Go Back

Steam Stuff Sotong

Print Recipe

Ingredients
  

  • 5 squids/cuttlefish max of 7 inches long each including the heads
  • 1/2 cup minced pork
  • 1/2 big onion finely diced
  • 1/2 tbsp corn flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 kaffir lime leaves
  • 2 bird eye chilies seeded (can be whole, sliced or chopped as desired)
  • Juice of 1 kaffir lime

Instructions
 

  • Clean the squid and remove the ink bags and spine. If desired, reserve the ink bags to mix with the pork.
  • Mix the onion, seasonings and pork together. Add in the squid ink if using.
  • Stuff the squid with the minced pork mixture, and secure with a skewer.
  • Arrange the stuffed squid on a heat proof plate.
  • Add the kaffir leaves and steam for 15 to 20 minutes.
  • Squeeze kaffir lime juice over and add the chilies.
  • Serve immediately with steamed rice.