Monday, August 20, 2012

Stuffed Squid with Tomato and Dulse Sauce (serves 2)

stuffed squid
Lucky for me the squid are still running in the Seacoast of NH! Last night my husband and I were out until 2 am jigging for squid. We were lucky to come home with some. You can't get squid more fresh than these! I wanted to stuff the squid and incorporate dried dulse and fresh home grown tomatoes so I came up with this recipe. In Vietnamese cooking you may see wood ears, Chinese vermicelli and pork in the stuffed squid. Some Vietnamese may serve stuffed squid with a plate of fresh herbs/vegetables and a Vietnamese dipping sauce (nước chấm)

Stuffed Squid


4 seven-inch squid, cleaned (please see How to Clean Squid)
3 Tbsp canola oil
1/2 small onion, chopped
1 garlic clove, minced
1 scallion, chopped
1/2 C dried wood ears, hydrated in water, roughly chopped 
1/2 C Chinese vermicelli, hydrated in water, cut into 2-inch length
1/4 tsp Chinese five spice powder
3 tsp fish sauce
1/4 tsp salt
1 tsp sugar
1 tsp back pepper
1/2 C dried dulse*, chiffonade with scissors 
1/2 lb ground pork
6 toothpicks 


1) Heat 1 Tbsp oil in a medium size pan over medium high heat.
2) Add onion, garlic and scallion, cooked about 3-4 minutes or until onion is translucent.
3) Add wood ears, vermicelli, Chinese five spice, fish sauce, salt, pepper, and sugar, cook for 2-3 minutes.
4) Add dulse and cook for 1 minute.
5) Remove pan from heat and let cool (save pan for frying squid).
6) Add cooled mixture to pork and mix well with your hand.
7) Stuff each squid and secure with 2 tooth picks each.
8) Heat 2 Tbsp canola oil in the same pan over medium heat.
9) Add stuffed squid and cook for 3 minutes, turning squid 3-4 times.
10) Turn heat to med-low, cover pan and cook for 10-12 minutes.
11) Remove the squid from pan and save pan to make sauce.
12) Let the squid rest for 5 minutes and cut each squid into 1/2-inch width.

Tomato and Dulse Sauce


1/2 onion, chopped
1 garlic clove, minced
1 scallion, chopped
1 medium tomato, chopped 
1/4 tsp fish sauce
1 pinch of sugar
1/2 C dried dulse*
5 Thai basil leaves, chiffonade 


1) Use the same pan for cooking squid.
2) Heat pan to medium heat.
3) Add garlic, onion, and scallion and cook for 2-3 minutes or until onion is translucent.
4) Add tomato, fish sauce, and sugar and cook for 3-4 minutes.
5) Cook for 3-5 more minutes to reduce sauce to about half.
6) Add dulse and basil and cook for 1 minute.
7) Drizzle the sauce around the squid (see photo above) or on each squid ring (see photo below).

add sauce on squid ring for
bite size appetizers
making the stuffing for the squid
add cooled mixture to pork and mix well,
the best way I know is to use
your hand for this process
(messy but well worth the trouble)
this beautiful place is where I often jig for squid
*To learn more about dulse and other sea vegetables please refer to:  A Field Guide to Economically Important Seaweeds of Northern New England. White, S. and M. Keleshian. 1994.

*To purchase dulse and other sea vegetables you may contact Mr. Larch Hanson at

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