Steamed Stuffed Sotong – 肉碎酿鱿鱼

A homely and traditional dish that seems to be slowly forgotten over time, this is an underrated wholesome recipe that one can prepare a satisfying meal for the whole family any day.

Juices from using minced meat draws out the natural sweetness of the sotong (aka squid), which is the star of this dish. Paired with the stuffing are water chestnuts, providing this dish with the CRUNCH that can be absolutely yummy! Last but not least, we add salted egg into this to elevate the flavour of this dish. There, a delicious combo done right!

This recipe is definitely a keeper, and we’ll encourage you to try it out too.

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  • Servings: 4

  • Time: 15 min

  • Skill: Easy


  1. 2 large squids (sotong)

  2. 30g ginger (cut into fine thin strips)

  3. 1 chili (seeds removed, cut into fine thin strips)

  4. 1 stalk spring onions (chopped)

  5. 1 tbsp light soy sauce

  6. 1 tbsp chinese rice wine

  7. 150g minced meat

  8. Marinade

  9. 1 tsp sesame oil

  10. ¼ tsp salt

  11. ¼ tsp pepper

  12. 1 tsp oyster sauce

  13. 1 salted egg yolk

  14. 2 water chestnuts (chopped)


  1. Marinate 150g minced meat with, 1 tsp sesame oil, ¼ tsp salt, ¼ tsp pepper and 1 tsp oyster sauce

  2. Add and mash in 1 salted egg yolk

  3. Add 2 water chestnuts (chopped)

  4. Mix well and set aside for 30 mins

  5. Clean and remove insides of 2 large squids

  6. Rinse with water and pat dry

  7. Stuff squids with minced meat mixture

  8. Attach squid heads with toothpicks

  9. Add 1 tbsp light soy sauce and 1 tbsp Chinese rice wine

  10. Sprinkle fine strips of ginger and chili on top

  11. Steam for 10-15 mins depending on the size of squids

  12. Slice and serve with juices from steaming

  13. Garnish with spring onions