Grilled Malunggay Stuffed Squid

Here's the perfect main dish for Sunday lunch with the whole family. Though already well-seasoned, this dish is made even better when served with a dipping sauce of toyomansi.

Here’s the perfect main dish for Sunday lunch with the whole family. Though already well-seasoned, this dish is made even better when served with a dipping sauce of toyomansi.

Grilled Malunggay Stuffed Squid

yummy.ph
Here's the perfect main dish for Sunday lunch with the whole family. Though already well-seasoned, this dish is made even better when served with a dipping sauce of toyomansi.
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Filipino
Servings 4

Ingredients
  

Grilled Malunggay Stuffed Squid

  • 500 Grams Squid (Pusit) (around 10 to 12 pieces), cleaned and tentacles reserved
  • lemon juice
  • vegetable oil for frying
  • Squid (Pusit)
  • 500 Grams Scad (Galunggong) fried and flaked
  • 2 cloves Garlic minced
  • 1/2 medium onion minced
  • 1 medium tomatoes diced
  • 1/2 Cup malunggay leaves (moringa) blanched
  • 1/4 Cup malunggay seeds scraped from pods (optional)
  • lemon juice
  • 1 Table Spoon Soy Sauce
  • 1 large Egg
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Combine squid and lemon juice in a bowl. set aside.
  • Make the stuffing: heat oil in a skillet. Fry squid tentacles until opaque and cooked through. remove from heat. Mince tentacles and set aside. Let cool.
  • In a bowl, combine squid tentacles, flaked galunggong meat, garlic, onions, tomatoes, malunggay, lemon juice, soy sauce, egg, salt, and pepper.
  • Spoon mixture into squid, making sure not to add too much. secure ends with toothpicks.
  • Using a grill pan over medium heat, grill squid for about 2 to 3 minutes on each side. Slice into rings before serving, if preferred.
Keyword Grilled Malunggay Stuffed Squid, Chorizo-and Mushroom-stuffed Squid, Grilled Stuffed Squid with Eggplant Salsa, Fish and Seafood recipes
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