Recipe Categories
Seafood
Squid

James's Grilled Stuffed Squid Black Bean Aioli

1 x red bell pepper finely diced
2 x lapchong finely diced
    (may substitute with sausage)
2 cup cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tbl oyster sauce
12 med squid tubes
    Salt to taste
1 tbl chile powder (Korean or ancho)
    Canola oil to cook
BLACK BEAN AIOLI
2 tbl minced garlic
2 x serrano chiles
1 tbl rinsed, minced fermented black beans
1 tbl minced ginger
2 tbl rice wine vinegar
2 x egg yolks
1 cup canola oil
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, sautee the pepper and lapchong until soft, about 4 minutes. Fold in with rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off.
Oil the grill and season the tubes with salt, and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one-inch pieces, like sushi.
For the Black Bean Aioli: Sautee garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
For Plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped before consumed.
This recipe yields about 30 pieces.