Stuffed Squid Soup

Name: Stuffed Squid Soup
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp finely chopped spring onions/scallions; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 8 medium squid; 150 g/5 oz/⅔ cup minced/ground pork; 50 g/2 oz cellophane noodles; 15 ml/1 tbsp preserved turnip (see Cook’s Tip); 15 ml/1 tbsp fish sauce; 750 ml/1¼ pints/3 cups fish stock; 15 ml/1 tbsp finely chopped spring onions/scallions; 5 ml/1 tsp ground black pepper, plus extra, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Squid enjoys an honourable position in the Cantonese kitchen. Chefs have innumerable ways of preparing it: in stir-fried and deep-fried dishes, as a major ingredient in noodle dishes and in a range of soups. This dish typifies the Cantonese genius for combining seafood and meat.

Ingredients

50 g/2 oz cellophane noodles
8 medium squid
1

Asia
China
Preserve
Soup
Gluten-free

Method

Put the noodles in a bowl and pour over just-boiled water to cover. Soak for 20 minutes, or until the noodles have softened.
Prepare each squid by cutting off the tentacles just below the eye. Remove the transparent ‘quill’ from inside the body and rub off the skin on the outside. Wash the squid thoroughly in cold water, drain and set aside on a plate.