Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Stuffed Squid Recipe

(Muc Nhoi Thit)

Ingredients : Serves 4

8-12

2 tablespoons

4

125 g

50 g

2

2 cloves

1 tablespoon

6 pieces

1

1/2 teaspoon

1 teaspoon

1 teaspoon

1 sprig

Small squid, cleaned and dried

Vegetable oil

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

Salt

Pepper

Chopped coriander leaves, for garnishing

Method :
  • 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 pepper.

  • Stir fry over a moderate heat until cooked.

  • 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 minutes.

  • 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.

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