Squid Stuffed with Minced Pork Recipe

(Muc Nhoi Thit)

Ingredients : Serves 4

4 tablespoons

Stuffing

300 g

25 g

1 teaspoon

1/4 teaspoon

Coating

60 g

Tomato sauce

1 tablespoon

1/4 tablespoon

1 teaspoon

1/4 teaspoon

Squid, medium-sized, cleaned

Cooking oil, for deep frying

Minced pork

Wood ear fungus, soaked to soften

and finely chopped

Glass noodles, soaked to soften, drained

and cut into 2-cm lengths

Spring onion (scallion), white portion only,

finely chopped

Sugar

Salt

Ground white pepper

Eggs, beaten

Cornflour (Cornstarch)

Shallot, finely chopped

Tomatoes, peeled, seeded & finely chopped

Fish sauce

Sugar

Salt

Ground white pepper

Method :

Combine stuffing ingredients and mix well.
Stuff mixture into squid tubes and secure with toothpicks.
Use another toothpick to create some small holes in squid tubes so they do not burst when steaming.
Steam stuffed squid tubes for 15 minutes.
Dip steamed squid in beaten egg then coat with corn flour.
Heat oil for deep frying in a wok then deep fry squid until golden brown. Drain and set aside.
Leave 1 tablespoon oil in wok and saut� shallot and tomatoes until fragrant and soft.
Simmer for 10 minutes then season with fish sauce, sugar, salt and pepper.
Remove toothpicks and slice squid into rounds.
Serve with tomato sauce and steamed rice.