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
- 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.
- Preheat oven to 180c.
- 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.
- Heat oil and fry squid over gentle heat for 10 minutes, turning occasionally until squid is golden.
- Place in preheated oven and cook a further 10 minutes
- 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.
- Thickly slice the squid and serve on top.