Vietnamese Stuffed Squid

Things To Grab

• 2 small squid
• 2 oz rice noodles
• 2 tbsp oil
• 1 spring onions, finely chopped
• 4 mushrooms, sliced
• 120 g minced pork
• 1 garlic clove, chopped
• 5 tbsp Oyster Sauce
• 1 tsp caster sugar
• 1 tbsp finely chopped fresh coriander
• 1 tsp lemon juice
• salt and ground black pepper

Serves 2

Cut off the tentacles of the squid just below the eye. Remove the transparent ”quill“ from inside the body and rub off the skin on the outside. Wash thoroughly in cold water and set aside. Bring a saucepan of water to the boil and add the noodles. Remove from the heat and set aside to soak for 5 minutes. Heat 1 tbsp of the oil in a preheated wok and stir-fry the spring onions, mushrooms, pork and garlic for 4 minutes until the meat is golden. Drain the noodles and add to the wok, with the oyster sauce, sugar, coriander, lemon juice and salt and pepper to taste. Stuff the squid with the mixture and secure with cocktail or satay stick. Arrange the squid in an ovenproof dish, drizzle over the remaining oil and prick each squid twice. Bake in a preheated oven at 200C for 10 minutes. Serve hot with any of the remainder of the filling underneath.

Steve’s Serving Suggestions

Fantastic served as it is, as it is a meal in itself but you could serve some stir-fried pak choi which would give it some more vegetable content and colour... Yummy!