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Stuffed Squid – more tapas!

September 19th, 2007 by waterlily

12 Squid (medium sized ones for finger food, not the palm-sized big ones) Clean the inside and discard head and tentacles. Use paper towel to pat them dry.

Stuffing

Imitation crab meat – about 4 oz, shredded

Shrimps – about 12 shrimps, coarsely chopped

Water chestnut (half can) – coarsely chopped

Mix these ingredients together, add sesame seed oil, salt and pepper to taste.

Stuff the seafood mixture in each squid tube and secure with a cocktail toothpick. Lay all the stuffed squid on a baking sheet.

Mix together 3 tablespoons of breadcrumbs, 1 tsp of chili powder/paprika (optional), and any herb salt (optional). Sprinkle the breadcrumbs and coat the top of the squid generously. Bake at 350F for 30 minutes. Serve warm on platter. Goes well with sweet chili sauce!

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This entry was posted on Wednesday, September 19th, 2007 at 2:57 pm and is filed under Everything Else. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

  • Carin

    Ooo…this looks yummy. Hubby loves squid but he’s allergic to prawns. Will need to look for a substitute.

  • waterlily

    Oh Carin, how about using scallop, clams/mussels, or salmon to sub the shrimps? Actually the recipe I shared was my own creation after seeing something similar in Europe. You can stuff with anything I’m sure they’ll taste great!

    This one is easy to make. I also broiled during the last two minutes to give it a more golden brown “crusty” look with the breadcrumbs coating. I also top with some cilantro when served, to add to the fragrance and look. Hee hee!

  • waterlily

    Oh Carin, how about using scallop, clams/mussels, or salmon to sub the shrimps? Actually the recipe I shared was my own creation after seeing something similar in Europe. You can stuff with anything I'm sure they'll taste great!

    This one is easy to make. I also broiled during the last two minutes to give it a more golden brown “crusty” look with the breadcrumbs coating. I also top with some cilantro when served, to add to the fragrance and look. Hee hee!