Saigon Stuffed Squid

Serves

4

Ingredients

• 60g glass noodles (mung bean vermicelli)

• 3 dried shiitake mushrooms

• 4 tablespoons whole mint leaves

• 350g minced chicken or pork

• 4 prawns, minced

• 2 shallots, finely grated

• 1 garlic clove, finely grated

• 1 tablespoon coriander, finely chopped

• 3 teaspoons caster sugar

• 3 tablespoons Trident Stir-Fry Fish Sauce

• Salt and pepper, to taste

• 4 cleaned squid bodies, about 12cm long

• 2 tablespoons vegetable oil

• 3 teaspoons lemon juice

• 1 mild red chilli, finely sliced

Instructions:

• Cover noodles with boiling water and soak for 20 minutes. Drain and roughly chop. Soak mushrooms in hot water for 20 minutes, then drain and mince, discarding stalks.

• Finely chop 2 tablespoons mint leaves. Mix chicken with prawns, ⅓ of the noodles, mushrooms, shallots, garlic, coriander, 1 teaspoon sugar, 1 tablespoon Trident Stir-Fry Fish Sauce, chopped mint leaves and 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 filling is cooked through and squid is golden. Prick with a skewer to release any excess water.

• Whisk remaining Trident Stir-Fry 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.