Prawn And Chicken Stuffed Calamari - Thai Style

Name: Prawn And Chicken Stuffed Calamari - Thai Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 calamari, tube cleaned make sure the tube isn't too thick and aim for one that has consistent thickness (note I recently used 6 baby calamari instead of 1 big tube and that worked really well); 1/2 cup minced prawns; 1/2 cup minced chicken; 1 garlic clove, finely chopped; 1 teaspoon fish sauce (optional); frypowder (available from Asian groceries); 1/4 cup oil, enough to shallow fry; 1/2 red capsicum, finely diced; 1 garlic clove, finely chopped; 2 tablespoons fish sauce; 2 tablespoons vinegar; 6 tablespoons sugar; 2 fresh chili peppers, finely sliced to taste; 1/4 cup coriander leaves (to garnish)

Servings: persons

1 calamari, tube cleaned make sure the tube isn't too thick and aim for one that has consistent thickness (note I recently used 6 baby calamari instead of 1 big tube and that worked really well)
1/2 cup minced prawns
1/2 cup minced chicken
1 garlic clove, finely chopped
1 teaspoon fish sauce (optional)
frypowder (available from Asian groceries)
1/4 cup oil, enough to shallow fry
1/2 red capsicum, finely diced
1 garlic clove, finely chopped
2 tablespoons fish sauce
2 tablespoons vinegar
6 tablespoons sugar
2 fresh chili peppers, finely sliced to taste
1/4 cup coriander leaves (to garnish)

1
Calamari:
2
Mix the prawn chicken and garlic together. Stuff the calamari with the mixture until full, but taking care not to 'over-stuff' as the calamari will expand when cooked. Secure the open end of the calamari with toothpick/s.
3
In a steamer, steam the calamari for about 25- 30 minutes ( note: if using the baby calamari tubes, 10 minutes is sufficient). Use this opportunity to make sauce.
4
When the steaming is completed, roll the calamari tube in a shallow dish containing the fry powder. Once coated, remove the calamari tube and add water to the fry powder to make a paste as per the packets instructions. (note - it works best if thickish - if too runny, the paste will not adhere to the tube well).
5
Heat oil is a wok so that it is just starting to smoke. Add calamari tube and fry quickly on all sides - the coating should be a light, crisp batter.
6
Remove calamari from oil, and cut into slices/discs. Place the discs on a plate, pour/drizzle sauce over the top and sprinkle coriander leaves over the dish.
7
Sauce: *(this is also a good dipping sauce for rice paper rolls, wontons etc).
8
Add oil to small saucepan (note: I use spray oil) and saute capsicum, garlic and chilli until the capsicum is soft.
9
Add the fish sauce, vinegar and sugar to the saucepan. Cook until sauce starts to thicken, being careful not to burn.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 calamari, tube cleaned make sure the tube isn't too thick and aim for one that has consistent thickness (note I recently used 6 baby calamari instead of 1 big tube and that worked really well), 1/2 cup minced prawns, 1/2 cup minced chicken, 1 garlic clove, finely chopped, and more.

Yes, Prawn And Chicken Stuffed Calamari - Thai Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!