Title: Stuffed Squid (Much Noi Thit)
Categories: Seafood Entree Ethnic Crockpot
Yield: 1 Servings
| 12 | sm | Squid |
| 250 | g | (8 oz) Finely minced fat pork |
| 2 | | Cloves garlic, mashed |
| 3 | lg | Spring onions |
| 4 | | Dried black mushrooms, soak for 30 mins |
| 2 | tb | Fish sauce |
| | pn | Sugar |
| | pn | Salt |
| | pn | Pepper |
| 1 | sm | Carrot, sliced |
| 30 | g | (1 oz) Canned sliced bamboo shoots, drained |
| 1 | tb | Sugar caramel |
| 2 | c | Chicken stock |
Clean the squid and cut off the heads, reserve half of the tentacles and
chop these finely. Rinse the squid very well and drain. Mix pork with the
chopped tentacles and garlic. Very finely chop one spring onion and 2
mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons
fish sauce, the sugar, salt and pepper. Stuff into the squid securing the
openings with toothpicks. Place in a casserole or clay pot with the sliced
carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.)
lengths, the remaining mushrooms quartered and their soaking liquid and add
the sugar caramel, chicken stock and remaining fish sauce. Place in a hot
oven for 20 mins then serve in the pot with rice.