Stuffed Squid with Tom Yum Noodles, Sweet Chilli & Mango Sauce and Green Mango Salsa

Serves

4-6. Can be served as a snack or main meal.

Ingredients

Stuffed Squid

• 400g pork mince (finely minced)

• 1 tablespoon olive oil

• 5 tablespoons Trident Stir-Fry Fish Sauce

• 1 teaspoon freshly cracked black pepper

• ¼ bunch coriander, finely chopped

• 20 baby squid (approx 10cm in length)

• Canola oil, for frying

• ½ cup cornflour

Noodles

• 2 x 85g packets Trident Tom Yum Instant Noodles

Green Mango Salsa

• 1 green mango, peeled and grated

• 5 tablespoons Trident Stir-Fry Fish Sauce

• 1 tablespoon caster sugar

• 1 small red chilli, finely chopped (remove seeds for a milder salsa)

• Trident Sweet Chilli with Mango Dipping Sauce, to serve

Instructions:

• Mix together pork mince, olive oil, Trident Stir-Fry Fish Sauce, black pepper and coriander until well combined.

• Clean squid. Stuff with pork mixture and secure with toothpicks.

• Pour canola oil into wok until roughly a quarter full and heat until hot. Dust squid lightly with cornflour. Fry on medium-high heat turning often until evenly coloured. Once cooked through, turn up heat and fry for a further minute to crisp the outside. Remove and drain on paper towel. Keep warm until ready to serve.

• Cook Trident Tom Yum Instant Noodles in boiling water for 2 minutes. Drain. Add flavour sachets and chilli paste from Trident Tom Yum Instant Noodle packets to a wok, fry lightly, add the noodles and stir until well coated.

• For the Green Mango Salsa, in a bowl mix together grated mango, Trident
  Stir-Fry Fish Sauce, caster sugar and chilli until well combined.

• Serve noodles in a bowl, topped with squid. Spoon over Trident Sweet Chilli with Mango Dipping sauce. Serve with green mango salsa on the side.

Tips

• All can be prepared in advance with squid and noodles cooked just before serving.