Vietnamese Stuffed Squid


Vietnamese Stuffed Squid

Vietnamese Stuffed Squid

Like I mentioned before, we don’t really go out actively targeting squid but are really happy when we catch them. We’ve caught some over the last few days, so I put aside 4 of the smaller tubes to make this with. I found the recipe on the net, but made a couple of minor changes to the recipe to suit us and what was on hand.

I think Russ would marry me all over again for this dish-he couldn’t stop raving about it!

Vietnamese Stuffed Squid

  • 60g rice vermicelli noodles
  • 3 dried shiitake mushrooms
  • 4 tablespoon mint leaves
  • 250g minced chicken or pork (we used pork)
  • 4 prawns, minced
  • 2 shallots, finely grated (I had to use 1/4 red onion)
  • 1 garlic clove, finely grated
  • 1 tablespoon fresh coriander, finely chopped
  • 3 teaspoons caster sugar
  • 3 tablespoons fish sauce
  • Salt and pepper
  • 4 small cleaned squid tubes, about 12cm long
  • 2 tablespoons vegetable oil
  • 3 tablespoons lime juice
  • 1 mild red chilli, finely sliced
Vietnamese Stuffed Squid

Vietnamese Stuffed Squid

Method

  1. Cover noodles with boiling water and soak according to packet directions (mime took 2 minutes). Drain and roughly chop. Soak mushrooms in boiling water according to packet directions (mine took 30 minutes), then drain and mince, discarding stalks.
  2. Preheat oven to 180c.
  3. Finely chop 2 tablespoons mint. Mix chicken with prawns, one-third of the noodles, all the mushrooms, shallots, garlic and coriander, 1 teaspoon sugar, 1 tablespoon fish sauce, chopped mint leaves, salt and pepper, until well combined. Stuff each squid body full and close the end with strong toothpicks.
  4. Heat oil and fry squid over gentle heat for 10 minutes, turning occasionally until squid is golden.
  5. Place in preheated oven and cook a further 10 minutes
  6. Prick with a skewer to release any excess water. Whisk remaining fish sauce and sugar with lime juice, remaining whole mint leaves and chilli. Toss remaining noodles in the dressing.
  7. Thickly slice the squid and serve on top.
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4 thoughts on “Vietnamese Stuffed Squid

  1. janandrussroundoz

    I only started to eat squid when we started to catch them a few years ago-now I LOVE them. Now I’ve made this recipe, I can see endless variations would be possible and plan to try out some of my ideas! I caught 3 more squid this morning to do it with too!

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  2. Pingback: GrownandFit Kitchen | grownandfit

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