Grilled Stuffed Squid with Kroeung (Meuk Snaul Sach Chrouk Aing)
One of Cambodia’s cherished delicacies, this flavorful and aromatic dish features tender squid stuffed with minced pork and Kroeung (Cambodian lemongrass paste), an essential foundation of traditional Cambodian cooking. Balanced with fresh vegetables and a sweet-sour sauce, it reflects the coastal abundance and love for harmony in Cambodian cuisine, perfect as a shared main course or finger food. Grilled slowly over charcoal, it releases a smoky aroma that fills the air long before it reaches the table.
Will be in next my cookbook HOPE - Delicious, Simple and Fast Cambodian Cooking
METHOD
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Serves: 6–8
Time: Prep 45 min • Cook 25 min • Total ~1 hr 10 min
Difficulty: Medium
Key flavors: savory, lemongrass, kaffir lime, sweet-sour balance
Best with: fresh vegetables, sweet-and-sour dipping sauce, steamed rice -
1.5 kg fresh squid (no longer than 15 cm each)
500 g minced pork belly
50 g Kroeung
30 g red cubanelle pepper paste
50 g roasted peanuts, roughly pounded
5 kaffir lime leaves, finely shredded
4 g salt
40 g sugar
10 g chicken powder
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Clean the squid carefully. Separate the heads from the bodies, remove all internal parts, and rinse thoroughly to remove any sand. Remove the beak and eyes, but keep the tentacles intact. Pat dry well with paper towels so the squid grills properly and stays tender.
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In a large bowl, combine the minced pork belly, kroeung, red cubanelle pepper paste, roasted peanuts, kaffir lime leaves, salt, sugar, and chicken powder. Mix gently until evenly blended. The mixture should be moist but not watery. Avoid over-mixing so the filling stays juicy and springy.
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Fill each squid body with the pork mixture, about 90% full, leaving a little space at the top so it does not split during grilling. Attach the tentacles at the opening and secure with a toothpick.
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Arrange the grilled squid on a serving platter with fresh vegetables and sweet-and-sour dipping sauce. Drizzle with a little more aromatic oil for extra fragrance and shine. Serve hot, straight from the grill.
The squid should be tender, and the stuffing juicy, aromatic, and full of flavor. Delicious on its own, but even better with the sauce and vegetables for contrast and freshness.
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Do not overstuff the squid, and grill with patience. The best result comes when the squid stays tender and the filling remains juicy, while the outside picks up just enough smoky char.
