Light Bites / Skewers And BBQ

Grilled Stuffed Squid

300g cleaned baby squid


The Stuffing

200g cod

200g king prawns, deveined

½ bunch coriander

1 spring onion, sliced

The Paste

5 fresh red chillies

4 Thai Shallots, finely chopped

1cm piece of fresh turmeric

2 cloves of garlic, finely chopped

30g chopped galangal, finely chopped

2 stalks of lemongrass, finely chopped

1 tsp shrimp paste

4 kaffir lime leaves, finely chopped

50g coriander, chopped

1 tbsp of paprika, for a deep red colour

Preparation (Curry Paste)

Blitz all ‘The Paste’ ingredients in a food processor.

Then place the fish, prawns and coriander in a food processor with ‘The Paste’ and pulse until a rough paste is reached.

Place the mixture in a bowl, season with a little sea salt and pepper to taste and then fry off a small amount to taste for seasoning. Once seasoned, use a teaspoon to stuff the filling into the squid and then close the squid up with the squid legs and feed onto a bamboo skewer.


Brush a little vegetable or avocado oil over a griddle pan or frying pan and bring to a high heat. Sear the squid on the griddle for 2-3 minutes, turn once and then another 2-3 minutes on the other side to cook through. You can also barbecue the squid for the perfect charred finish. Serve with sliced lime on the side.