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Prawn And Chicken Stuffed Calamari Thai Style Recipe

Experience the vibrant flavors of Thailand with this stunning stuffed calamari recipe, inspired by Melbourne's Royal Thai Restaurant, Palm Sugar. This impressive dish, featured in The Age newspaper, boasts succulent prawn and chicken filling encased in crispy calamari, all drizzled with a fiery chilli capsicum sauce. Prepare to impress your guests with this unforgettable culinary adventure!

Prep Time 30 mins
Cook Time 90 mins
Calories 214.2 kcal
Protein 2g
Rating 5.0 (3 Reviews)
Prawn And Chicken Stuffed Calamari Thai Style 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Prawn And Chicken Stuffed Calamari Thai Style

  • 4 medium-sized calamari tubes
  • Prawns
  • Minced Chicken
  • Garlic Clove
  • 3 tbsp fish sauce
  • Frypowder
  • 3 tbsp vegetable oil
  • Red Capsicum
  • 1 tbsp rice vinegar
  • 1 tbsp palm sugar
  • Fresh Chili Peppers
  • Fresh coriander leaves, to garnish

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How to Make Prawn And Chicken Stuffed Calamari Thai Style

  1. **Prepare the Calamari:** Clean 4 medium-sized calamari tubes, removing the innards and tentacles. Rinse thoroughly and set aside.
  2. **Make the Filling:** In a bowl, combine 150g cooked prawns (chopped), 150g cooked chicken (diced), 2 cloves minced garlic, and 1 tbsp fish sauce. Mix well.
  3. **Stuff the Calamari:** Gently fill each calamari tube with the prawn and chicken mixture, ensuring not to overfill. Secure the open end with toothpicks.
  4. **Steam the Calamari:** Steam the stuffed calamari in a steamer basket for 25-30 minutes, or until cooked through.
  5. **Prepare the Sauce (while steaming):** In a small saucepan, heat 1 tbsp oil over medium heat. Add 1 red capsicum (finely sliced), 2 cloves minced garlic, and 1-2 red chilies (finely chopped). Sauté until capsicum softens (approx 5 mins).
  6. **Finish the Sauce:** Stir in 2 tbsp fish sauce, 1 tbsp rice vinegar, and 1 tbsp palm sugar. Simmer until the sauce thickens slightly (approx 3 mins).
  7. **Coat the Calamari:** In a shallow dish, combine 1/2 cup tempura flour or fry powder with 1/4 cup water to create a batter. Alternatively, use a pre-made tempura batter mix according to package instructions.
  8. **Fry the Calamari:** Heat 2 tbsp vegetable oil in a wok until shimmering. Dip each calamari tube into the batter, ensuring it's fully coated. Fry until golden brown and crispy (approx 2-3 minutes per side).
  9. **Slice and Serve:** Remove the calamari from the wok, remove toothpicks, and slice into discs. Arrange on a plate, drizzle generously with the chilli capsicum sauce, and garnish with fresh coriander leaves.
  10. **Enjoy!** Serve immediately and relish the exquisite flavors.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

84g

Fat

8g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Cuisine Preparation Poultry Seafood Asian Thai Shrimp Chicken Meat No Shell Fish Squid Shellfish 4 Hours Or Less