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Ingredients :
500 g Fresh squid
250 g Minced pork
6
Dried Chinese mushrooms
10 Dried lily flowers
1/2 cup Cellophane noodles
2 clove Garlic, crushed
3 Scallions, chopped
1 tablespoon Fish sauce
1/4 teaspoon Black pepper
Salt to taste
Peanut oil for frying
Method :
Fill a bowl with hot water and soak the
mushrooms and lily flowers for 30 minutes. Cut and discard the mushrooms
stems and tough parts of the flowers and chop the rest finely. Add to
the minced pork. Soak
cellophane noodles in hot water for 20 minutes, chop and add half cup to
pork. Season pork
mixture with crushed garlic, scallions, salt, pepper and fish sauce. Mix well with
the hands. Clean squid
thoroughly, discarding head and everything inside the body. Reserve
tentacles. Wash inside
of squid under cold tap, rub off spotted skin. Chop
tentacles finely and mix with minced pork. Stuff pork
mixture into squid, packing firmly. Sew the
opening shut with a coarse needle and thread. Heat 3-4
tablespoons peanut oil in a wok or frying pan and saute squid on medium
heat for 5 minutes. Prick squid
with a fine skewer and continue to cook on medium heat for further 10
minutes, or longer if squid is large and pork mixture needs extra time
for cooking through. Cut in thin
slices and arrange on a bed of shredded lettuce. Serve with white rice.
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