Fish and Shellfish Recipes - Stuffed Squid with Shiitake Mushrooms Recipe

Ingredients

• 8 small squid

• 50g/2oz cellophane noodles

• 30ml/2 tbsp groundnut (peanut) oil

• 2 spring onions (scallions), finely chopped

• 8 shiitake mushrooms, halved if large

• 250g/9oz minced (ground) pork

• 1 garlic clove, chopped

• 30ml/2 tbsp fish sauce

• 5ml/1 tsp caster (superfine) sugar

• 15ml/1 tbsp finely chopped fresh coriander (cilantro)

• 5ml/1 tsp lemon juice

• salt and ground black pepper

Serves 4

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Method:

1. Cut off the tentacles of the squid just below the eye. Remove the transparent "quill" from inside the body and rub off the skin on the outside. Wash the squid thoroughly in cold water and set aside on a plate.

2. Bring a pan of water to the boil and add the noodles. Remove from the heat and set aside to soak for 20 minutes.

3. Preheat the oven to 200°C/400°F/Gas 6. Heat 15ml/1 tbsp of the oil in a preheated wok and stir-fry the spring onions, shiitake mushrooms, pork and garlic for 4 minutes until the meat is golden and the spring onions and mushrooms have softened.

4. Drain the noodles and add to the wok. with the fish sauce, sugar, coriander, lemon juice and salt and pepper to taste.

5. Stuff the squid with the mixture and secure with cocktail sticks (toothpicks).Arrange the squid in an ovenproof dish, drizzle over the remaining oil and prick each squid twice.

6. Bake in the preheated oven for 10 minutes. Serve hot.