A delightful dish featuring squid stuffed with a mixture of Thai sticky rice, Shiitake mushrooms, and Lup cheong, seasoned and roasted to perfection. Ideal for seafood lovers looking for an innovative meal option.
1: Rinse the rice until the water turns clear.
2: Soak the rice in water for a minimum of 4 to 10 hours.
3: Drain the rice and discard the water.
4: Cook the rice according to the instructions on the package.
5: Finely dice lup cheong and shiitake mushrooms.
6: In a bowl combine rice, lup cheong, shiitake, peas, soy sauce, and oyster sauce.
7: Stuff the squid 2/3 of the way (Don’t overstuff otherwise the squid will burst and the filling will come out).
8: Seal the opening of the squid with toothpicks.
9: Season squid with salt.
10: Place squid in a preheated oiled pan and roast in oven at 350°F for 12-15 minutes.
11: Remove squid from oven and let rest for 5 minutes before carving.
12: Serve with XO sauce and scallions.
