Ease of Preparation: Medium
Yield: 5 servings
Ingredients:
- 4 tablespoons (60 ml) vegetable oil, divided
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 10 small squid, cleaned and tentacles removed and chopped
- ½ lb (226 g) ground pork
- 3 dried shiitake mushrooms, rehydrated and chopped finely
- 1.8 ounces (51 g) vermicelli noodles, soaked and cut into short lengths
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (10 ml) palm sugar
- 1 teaspoon (5 ml) salt
- ¼ teaspoon (1 ml) pepper
Method:
Heat 2 tablespoons (30 ml) of vegetable oil in a wok. Add shallots and garlic and fry just until fragrant. Add chopped tentacles, pork, mushrooms, and vermicelli and fry one minute.
Add soy sauce, palm sugar, salt, and pepper and continue to cook until pork is fully cooked. Remove from heat.
Pat squid body dry. Carefully stuff squid body with mixture, being careful not to overfill. Brush squid with remaining oil.
Secure each squid with a wooden skewer that has been soaked in water. Grill on barbeque or in grill pan, turning, until squid has browned all over.
Remove to a plate.
Serve.