I bought an edamame and mint dip in an English supermarket to take with us on our cruise on the Norfolk Broads. I enjoyed it so much, I kept the packaging so I could attempt to recreate it at home. I bought pre-cooked, frozen edamame pods at an Asian grocer in Perth and the rest of the ingredients are stuff we always have on hand.
The wind here in Streaky Bay today would blow a dog off its chain, so with no fishing for us, I thought I’d give the dip a go. I reckon my version is waaaay better than the commercial one we bought, so I’m blogging the recipe so I don’t forget about it.
Apart from being a relatively healthy and very tasty dip, I reckon it would be great on boiled spuds or as a different dressing over a potato salad. We’re having it tonight over the boiled spuds with fish and a salad.
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
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.