I make this dish only when I can buy fresh tiny squids and that I have time. In principle, it is not so difficult to make this stuffed squids. However, it takes time preparing the squids, especially the small ones.
This dish can be a main dish, however, I notice that whenever this dish is served in a meal, people will finish these squid rounds very fast before eating other things else. Since these stuffed squid rounds are so palatable and inviting that once one finishes the fist round, he will crave for the next one without hesitance.
Ingredients (serves 2)
- 3 tiny squids, rinsed well
- 150g minced pork
- 50g green bean vermicelli, soaked in water to soften, finely chopped
- 3-4 pieces dried black fungus, soaked in water to soften, finely chopped
- 1 shallot, finely chopped
- 1/2 tbs fish sauce
- 1/8 tsp ground black pepper
- vegetable oil, as needed, to fry
- fresh cilantro, to serve
- chili sauce, to serve
- Clean the squids well. Separate the head and tentacles of the squids, chopped and mix with minced pork. Keep the squids’ bodies aside.
- Combine the chopped squids’ head and tentacles, minced pork, vermicelli, black fungus, shallot, fish sauce and pepper in a large bowl to make the filling.
- Stuff the filling into the squids’ bodies, a little by little, press after each addition. Use tootpicks to seal the opening.
- Use just enough the oil to cover the bottom of a frying pan, over medium-low heat, fry the stuffed squids, turn occasionally until the squids become golden.
- Cut into rounds, serve with cilantro and chili sauce.
You can make the Vietnamese traditional hot sweet and sour dipping sauce ‘nuoc cham’ to serve with these stuffed squid rounds.