Squid Stuffed with Pork Recipe

Squid Stuffed with Pork Recipe

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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