Stuffed squid with crab in a lemongrass broth

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

For the broth

  • 500ml/18fl oz chicken stock
  • 2 lemongrass sticks, roughly chopped
  • 1cm/½in fresh root ginger, peeled and finely chopped
  • 1 tbsp chopped fresh coriander stalks
  • 6 cherry tomatoes, roughly chopped
  • 4 lime leaves
  • 2 tsp tamarind paste
  • 2 crab shells
  • 2 tbsp Thai fish sauce
  • 3 tsp miso paste
  • palm sugar, to taste

For the stuffed squid

  • 6 small–medium squid, cleaned, bodies left whole and tentacles roughly chopped
  • 250g/9oz fresh white crab meat
  • 1 lime, juice only
  • pinch sea salt
  • pinch white pepper

For the garnish

  • 1 Little Gem lettuce, leaves separated
  • 1 shallot, sliced into thin rings
  • 1 red chilli, thinly sliced
  • 2 tbsp chopped fresh Thai basil
  • chilli oil, for drizzling
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