{"id":10477,"date":"2017-06-22T23:42:54","date_gmt":"2017-06-22T15:42:54","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10477"},"modified":"2021-06-26T15:00:53","modified_gmt":"2021-06-26T07:00:53","slug":"tender-steam-grilled-stuffed-squid","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/tender-steam-grilled-stuffed-squid\/","title":{"rendered":"Tender Steam-Grilled Stuffed Squid"},"content":{"rendered":"

Steam-Grilled Stuffed Squid: The steam-grill method gives you the best of both worlds – the tenderness\u00a0and flavour infusion from steaming, and the smoky bbq\u00a0flavours from grilling! This delicious squid dish is literally packed with surprises inside out!<\/strong><\/p>\n

\"Tender<\/p>\n

Does anyone still remember our popular Dim Sum Cabbage Roll recipe post<\/a><\/strong> last month (photo below)?\u00a0Well, today my Mum Bee Leng aka The Burning Chef will present to you\u00a0a very interesting, also low-carb variation\u00a0from that recipe – Steam-Grilled Stuffed Squid<\/strong>! This time instead of wrapping the meat stuffing with cabbage leaves, we only need to\u00a0stuff the meat mixture into the cavity of the squid bodies, seal with a toothpick and set it to steam – it is super easy!<\/p>\n

\"Dim<\/a><\/p>\n

To Steam or to Grill? Actually, Both!<\/h2>\n

If you look at the photo below, can you see the golden-brownish charred bits on the skin of the squid? Well that’s because we are using the steam-grill method for this stuffed squid dish, meaning that you steam the dish first until\u00a0partially cooked, and then grill it towards the end to get that smokey aromatic bbq flavours.\u00a0Steam-grilling ensures that the grilled squid remains juicy and tender while the interior meat stuffing is just\u00a0cooked\u00a0through.\u00a0In fact, the secret to have tender grilled stuff squid is actually in the steaming<\/strong>, which I will explain below.<\/p>\n

\"Tender<\/p>\n

Steaming the squid before grilling allows the moist heat to penetrate the stuffing and cook it through while retaining moisture. If you skip the steaming step, the squid will most likely\u00a0turn out dry and rubbery<\/strong>, because it takes a long time for the heat from the grill to penetrate and cook the meat stuffing through, by which time\u00a0the squid would\u00a0end up overcooked.<\/p>\n

\"Tender<\/p>\n

After steaming, you can sear\u00a0the steamed squid in a well heated grill pan (the kind that fits over a stove) with bubbling butter for that \u00a0smoky buttery aroma and flavour that add more depth to the dish!<\/p>\n

Suggested Modifications for Special Diets<\/strong><\/p>\n