Seafood Recipes - Stuffed Squid in a Clay Pot (Muc Noi Thit)

Ingredients

• 12 small squid

• 250g (8 oz) finely minced fat pork

• 2 cloves garlic, mashed

• 3 large spring onions

• 4 dried black mushrooms, soaked for 30 minutes

• 2 tbsp fish sauce

• pinch each of sugar, salt and pepper

• 1 small carrot, sliced

• 30g (1 oz) canned sliced bamboo shoots, drained

• 1 tbsp sugar caramel

• 2 sups chicken stock

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Method:

1. Clean the squid and cut off the heads, reserve half of the tentacles and chop these finely. Rinse the squid very well and drain.

2. 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 1/2 teaspoons fish sauce, the sugar, salt and pepper. Stuff into the squid securing the opening with toothpicks.

3. Place in a casserole or clay pot with the sliced carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 inch) lengths, the remaining mushrooms quartered and their soaking liquid and add the sugar caramel, chicken stock and remaining fish sauce.

4. Place in a hot oven for 20 minutes then serve in the pot with rice.