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Grilled whole squid on stir fried glutinous rice

Preparation time
30 minutes plus 4 hours soaking/marinating
Cooking time
40 minutes
4 as part of a shared meal

Enjoy the Lisa McGuigan Pinot Grigio 2017 with the squid. Its firm, crisp palate with mouth-watering texture and complex, umami-like finish make it ideal with the complex flavours in this dish. 

2 medium sized whole cleaned squid, cleaned, dried

200g glutinous rice

50g Chinese sausage

50g Chinese liver sausage 

50g Chinese preserved pork belly 

100g Lee Kum Kee Teriyaki Sauce

2 eggs, whisked

30g dried shrimp, soaked until soft, then drained and set aside 

Grilled squid sauce and marinade

1 tbsp curry paste

1 tbsp satay sauce

1 tbsp chicken powder

Stir fry glutinous rice seasoning

50g Lee Kum Kee Soy Sauce

30g chicken powder

30g sugar

Pinch white pepper

Drizzle sesame oil

1 tbsp oyster sauce

Drizzle dark soy sauce (used to colour)

10g roasted peanuts

10g green shallot, diced

  1. For grilled squid sauce: Combine curry paste, satay sauce and chicken powder in non-reactive container and marinade whole squid for 4 hours minimum. 
  2. Soak glutinous rice for 4 hours. Drain and steam for 30 minutes. Set aside to cool.
  3. Boil the sausages separately for 1 minute each. Cool then dice. Set aside. 
  4. Preheat grill plate over medium high heat. Grill squid for 10 minutes on each side. Turn twice throughout and brush with teriyaki sauce when turning. 
  5. Heat a frying pan or wok over high heat, add eggs and cook for 5 minutes or until scrambled into small pieces. Set aside. 
  6. Re heat frying pan over medium heat, add in Chinese sausage, Chinese liver sausage, Chinese preserved pork belly and dried shrimp. Fry until fragrant. Add in glutinous rice and toss well. Add rice seasoning ingredients, except dark soy sauce, peanuts and shallots, toss well. 
  7. Drizzle over dark soy sauce until rice becomes light brown. Remove from heat and toss in peanuts and half the green shallots. 
  8. Cut squid into 0.5cm to 1cm rings. Place on top of bed of rice. Sprinkle with remaining green shallots. 

Notes: Jasmine or white rice can be used instead of glutinous rice. Not all three types of sausage need to be used, one type is fine.

Preparation time
30 minutes plus 4 hours soaking/marinating
Cooking time
40 minutes
4 as part of a shared meal


Two Blues Sauvignon Blanc 2014
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