Crab Stuffed Squid With Vietnamese Chimichurri

Описание: In Vietnam, we have this dish called Muc Nhoi Thit - ground pork stuffed squid . So I thought I'll make a dish similar to that but instead of ground pork, I'l use crab and the squid meat. Also instead of nuoc cham as dipping sauce, let's make Vietnamese chimichurri. Chimichurri doesn't have to be eating with steak or potatoes. It goes really well with the fried stuffed squid. You can plate like the way I did in this video (if you fancy), or you can use a small dipping bowl to hold the chimichurri. Here are the ingredients you will need:

CRAB STUFFING:

10 squids, washed and cleaned
4 squids, plus tentacles, chopped
1 cup crab meats
2 tablespoons shallot, chopped
1 tablespoon garlic, chopped
1/4 cup green onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fish sauce
1 teaspoon sugar
1 egg, whole

VIETNAMESE CHIMICHURRI

1 cilantro bunch
3 green onion, roughly chopped
2 garlic cloves
3 tablespoons lemon juices
1 tablespoon fish sauce
1/2 black pepper
1/2 salt
1 cup sunflower oil or extra virgin olive oil

TO FRY THE SQUID

1ST BOWL - 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper

2ND BOWL - 3 eggs, 1 teaspoons salt, 1/2 teaspoon black pepper

3RD BOWL - 2 cups panko, 1 teaspoons salt, 1/2 teaspoon black pepper

OTHERS:

toothpicks
oil to fry the squids
for garnish - radish, greens and edible flowers
hot sauce
squid ink tapioca cracker - here's the link to my other video on how to make squid ink tapioca cracker    • HOW TO MAKE EASY SQUID INK TAPIOCA CRACKERS  



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