Recipe

Squid stuffed with pork, mushrooms and dill

Mar 29, 2014 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
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Ingredients

Squid stuffed with pork, mushrooms and dill
  • 2 tablespoon oil
  • 100 gram oyster mushrooms, finely chopped
  • 100 gram shiitake mushrooms, finely chopped
  • 2 eschalots, finely chopped
  • 2 tablespoon hoisin sauce
  • 1 tablespoon fish sauce
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon ground white pepper
  • 350 gram minced pork
  • 230 gram can bamboo shoots, drained and chopped
  • 1/4 cup roughly chopped dill
  • 8中型鱿鱼管
  • 8 cocktail picks

Method

Squid stuffed with pork, mushrooms and dill
  • 1
    Heat 1 tablespoon oil in a large frying pan on medium. Saute mushrooms, eschalots, sauces, garlic and white pepper for 3-5 minutes, until eschalots are tender.
  • 2
    Add minced pork and cook for 5 minutes, breaking up with a spoon, until browned. Stir in bamboo shoots and dill.
  • 3
    Bring a saucepan of water to boil. Drop squid tubes into water for 1 minute. Remove and drain on paper towel. Spoon mince mixture into tubes and close open end with 1 cocktail pick.
  • 4
    Wipe out frying pan with paper towel. Heat remaining oil in same pan on medium. Cook squid for 3-5 minutes each side, until squid is cooked through and lightly browned. Serve sliced.

Notes

Squid tubes are found at seafood counter of supermarket. If possible, purchase small squid tubes for individual servings.

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