Add sherry, salt, sugar and pepper. Place
in the sun or in a warm place to soften further.
Meanwhile, reserve a pinch of chopped
chili pepper for sauce. Add the remainder to the calamari with parsley
and green onions (scallions). Put nuoc cham sauce in small saucepan and
heat until liquid has nearly evaporated. Add this and any crystals to
the calamari.
Separate the egg and lightly beat in
individual bowls. Combine pork fat mix with calamari and add enough egg
white to bind. Oil hands to make flat cakes of calamari. Fry in wok or
frying pan, turning in oil, adding more as necessary.
The cakes will expand. Remove calamari
cakes. Wipe the wok or pan with kitchen paper. Dip the cakes in egg yolk
to give yellow color and fry again in fresh oil.
To the reserved chili pepper, add other
sauce ingredients and combine well. Slowly heat until sugar is
dissolved.
Thinly slice lime and bell pepper. Halve
rings and arrange in a circle on plate with thin circles of cucumber.
Add hot calamari cakes, pour the sauce over them, and garnish with
coriander sprigs.
