Recipe: Stuffed Squid - Mực nhồi thịt

By Helen Le Published: February 27, 2016

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 4-6 Servings

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Ingredients
Instructions
  • To prepare the squids, pull out the innards and the quill, peel off the skin, carefully remove the eyes and the ink pocket. Then rinse well with water.
  • Soak some woodear mushroom in hot water for about 10 mins to soften, then wash well, cut into strips and finely mince. Finely mince some shallots or you can use the white parts of the spring onions and chop up the green part.
  • Soak glass noodle in cold water for about 10 mins to soften and then chop up.
  • The fillings: combine together 200g minced pork, 1 tbsp minced shallots, 1/2 cup minced woodear mushroom, 1 tsp chicken stock, some salt, pepper and sugar to your taste, chopped spring onion and 1/4 cup glass noodle. Mix well and set aside for about 15 mins.
  • Stuff the fillings into each squid. Don't stuff too tight.
  • Put the head of the squid back into its place and then secure with a toothpick
  • Place the stuffed squids into a steamer and steam for about 10-15 mins. Then take them out and place them on paper towels to absorb the excess liquid.
  • Add some oil in a frying pan and pan-fry the squids on both sides until they turn golden brown. You can reduce the oil splashing by adding some salt into the frying oil and fry on low heat.
  • Take the squids out and place them on paper towels to drain off the excess oil. Cut them into 1/2 inch slices. To serve, place them on a bed of lettuce and tomatoes, a small bowl of garlic chili dipping fish sauce.