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Vietnamese Stuffed Squid

By: Chien Ngoc

Ingredients : Serves 4

8-12 Small squid, cleaned and dried
2 tablespoons Vegetable oil
4 Dried shiitake mushrooms, soaked and finely chopped
125 g Boneless pork, finely minced
50 g Rice vermicelli, soaked and cut into 1/2 inch lengths
2 Shallots, finely chopped
2 cloves Garlic, finely chopped
1 tablespoon Finely chopped coriander stalks
6 pieces Lily bud, soaked and chopped (optional)
1 Small red chili, finely sliced
1/2 teaspoon Golden caster sugar
1 teaspoon Salt
1 teaspoon Pepper
1 sprig Chopped coriander leaves, for garnishing

Preparation:

  • Remove the tentacles from the squid and chop them into small pieces.

  • Heat half of the oil in a wok, add the mushrooms, squid tentacles, pork, rice vermicelli, shallots, garlic, coriander stalks, lily buds (if using), red chili, sugar, salt and pepper.

  • Stir fry over a moderate heat until cooked.

  • Remove from the wok and allow to cool.

  • Stuff each squid with some of the filling - do not fill them too full or they will burst then close the tops with wooden cocktail sticks and sew with a needle and thread.

  • Heat the remaining oil in the wok and fry the stuffed squid fast over a high heat until opaque, just about 2-3 minutes.

  • If you cook them much longer, the squid become rather rubbery.

  • Allow the squid to cool slightly, then cut them into 1 inch slices and sprinkle with coriander leaves.





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Date Added: 2009-03-16 Views : 44

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