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


  1. 1 tsp sesame oil

  2. ¼ tsp salt

  3. ¼ tsp pepper

  4. 1 tsp oyster sauce

  5. 1 salted egg yolk

  6. 2 water chestnuts (chopped)


  1. Marinate 150g minced meat with,

  2. 1 tsp sesame oil,

  3. ¼ tsp salt,

  4. ¼ tsp pepper,

  5. 1 tsp oyster sauce

  6. Add and mash in 1 salted egg yolk

  7. Add 2 water chestnuts (chopped)

  8. Mix well and set aside for 30 mins

  9. Clean and remove insides of 2 large squids

  10. Rinse with water and pat dry

  11. Stuff squids with minced meat mixture

  12. Attach squid heads with toothpicks

  13. Add 1 tbsp light soy sauce

  14. 1 tbsp Chinese rice wine

  15. Sprinkle fine strips of ginger and chili on top

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

  17. Slice and serve with juices from steaming

  18. Garnish with spring onions

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