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Serves/Makes: 4 - 6

Ingredients:

• 8-12 small squid squid (calamari), cleaned and dried
• 2 tablespoons vegetable oil
• 4 dried shiitake mushrooms, soaked and finely chopped
• 4 ounces boneless pork, finely minced
• 2 ounces Vietnamese rice vermicelli, soaked and cut into 1/2 inch lengths
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped coriander stalks
• 6 pieces lily bud, soaked and chopped (optional)
• 1 small red chili, finely sliced
• 1/2 teaspoon golden caster sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 sprig chopped coriander leaves, for garnishing

How to cook Vietnamese Stuffed Squid:

• 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 (or grill them) 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.

Notes:

The Vietnamese name for Stuffed Squid recipe is Muc Nhoi Thit.

Tip:

How to prepare squid (calamari) or cuttlefish for cooking.

This recipe for Vietnamese Stuffed Squid serves/makes: 4 - 6

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Main Ingredient: Squid/Cuttlefish
Preparation Method: Pan Fried/Sauteed
Cuisine: Vietnamese