Small squid, cleaned and dried
Dried shiitake mushrooms, soaked and finely chopped
Boneless pork, finely minced
Rice vermicelli, soaked and cut into 1/2 inch lengths
Shallots, finely chopped
Garlic, finely chopped
Finely chopped coriander stalks
Lily bud, soaked and chopped (optional)
Small red chili, finely sliced
Golden caster sugar
Chopped coriander leaves, for garnishing
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
Stir fry over a moderate heat until
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
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.