Vietnamese Grilled Stuffed Squid
Ingredients
- 1 1/2 pounds (680 g) squid bodies (about 34 small squid), plus 2 ounces (57 g) squid tentacles, chopped, divided (see notes)
- 10 ounces (284 g) ground pork, 10 to 20% fat
- 20 g dried wood ear mushrooms
- 1 small scallion (8 g) thinly sliced, green part only (about 2 tablespoons)
- 1 shallot (14 g), finely chopped (about 2 tablespoons)
- 4 cloves (20 g) garlic, minced
- 2 tablespoons (30 ml) Maggi Seasoning
- 2 teaspoons granulated sugar
- 2 teaspoons (6 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
- 1/2 teaspoon ground white pepper, divided
- 2 tablespoons (30 ml) fresh lime juice from 1 lime, plus lime wedges for serving
- A handful of Vietnamese coriander or cilantro for serving
- Neutral oil such as vegetable oil for grilling
Instructions
- 1
If using whole, intact squid, clean each squid by gently pulling the head and tentacles from the body section. Discard heads and reserve tentacles for filling. Pull out the long, transparent squid pen (plastic-like inner tube). Remove the insides and rinse well under cold water. Pat squid dry with paper towels. Chop 2 ounces of tentacles into small pieces. Set aside.
- 2
In a small bowl, soak wood-ear mushrooms in hot water for 10 minutes. Drain and squeeze out excess water from mushrooms. Chop mushrooms into small pieces. You should have about 2 tablespoons.
- 3
In a large bowl, combine pork, reserved 2 ounces chopped squid tentacles, rehydrated chopped mushrooms, scallions, shallots, garlic, Maggi seasoning, sugar, 1 teaspoon salt, and 1/4 teaspoon white pepper. Mix well with spoon and set aside to marinate for 30 minutes. Transfer pork mixture to piping bag with round piping tip or zipper-lock bag with tip cut 1/2 inch wide.
- 4
Working with 1 squid at a time, pipe filling into the squid body leaving about 1/4 inch empty at the top. Thread a wooden toothpick through the open end at top to enclose filling. Repeat with remaining squid. Lay filled squid on a parchment paper-lined rimmed baking sheet, and refrigerate uncovered for at least 4 hours or up to 12 hours to air dry.
- 5
For a Charcoal Grill: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of grill grate. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- 6
Meanwhile, in a small bowl, combine lime juice, remaining 1 teaspoon salt, and remaining 1/4 teaspoon ground white pepper and mix well.
- 7
Clean and oil the grilling grate. Using a pastry brush, brush squid all over with oil. Cook over direct heat, in batches if needed, until charred and skin is no longer opaque, 2 to 3 minutes per side. Transfer grilled squid to a platter. Serve with lime dipping sauce, lime wedges, and Vietnamese coriander or cilantro.
