-
Soak
mushrooms and lily flowers in hot water for 30 minutes.
-
Discard
mushroom stems and any tough portions of the flowers and chop the rest
finely.
-
Add to the
pork.
-
Soak
cellophane noodles in hot water for 20 minutes, chop and add half cup to
pork.
-
Season pork
mixture with crushed garlic, spring onions, salt, pepper and fish sauce.
-
Mix well with
the hands.
-
Clean squid
thoroughly, discarding head and ' beak' 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.
