- serves 5 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 3 tbsp (60 ml) vegetable oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 10 small squid, cleaned and tentacles removed and chopped
- 250 g minced pork
- 3 dried shiitake mushrooms, rehydrated and chopped finely
- 50 g vermicelli noodles, soaked and cut into short lengths
- 3 tsp (15 ml) soy sauce
- 2 tsp palm sugar
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Heat 1 ½ tablespoons vegetable oil in a wok. Add shallots and garlic and fry just until fragrant. Add chopped tentacles, pork, mushrooms, and vermicelli and fry one minute.
- Add soy sauce, palm sugar, salt, and pepper and continue to cook until pork is fully cooked. Remove from heat.
- Pat squid body dry. Carefully stuff squid body with mixture, being careful not to overfill. Brush squid with remaining oil.
- Secure each squid with a wooden skewer that has been soaked in water. Grill on barbecue or in grill pan, turning, until squid has browned all over.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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