Asian-Style Stuffed and Fried Squid
Ingredients
- For the squid
- 4 pcs Squid tentacle (and bodies) (125 grams) (approximately 4 ounces)
- 4 Tbsps Shrimp paste
- 50 grams Rice noodles
- 1 carrot
- 1 Cucumber
- 1 Red chili pepper
- sunflower oil
- 175 milliliters Nuoc Cham sauce
- 2 Limes (halved)
- 2 Tbsps fresh Coriander
- 1 large shallot (finely chopped)
- For the egg roll filling
- 1 grated carrot
- 1 handful soybean sprout
- 1 finely chopped garlic clove
- 2 finely chopped shiitake mushrooms
- 50 grams finely chopped Rice noodles
- 1 dried Morel (soaked, chopped)
- 100 grams ground pork
- 100 grams minced Chicken breasts
Preparation steps
For the squid: Chop the squid tentacles and mix with the shrimp paste and all of the ingredients for the egg roll filling.
Stuff the squid body with the filling and secure the openings with toothpicks. Transfer to a plate and chill for 15 minutes.
Cook the rice noodles in boiling salted water, drain and then rinse under cold running water until cool.
Peel the carrot and cut lengthwise into thin strips. Peel the cucumber, cut in half lengthwise, scrape out the seeds and then dice. Cut the chile in half, remove the seeds and finely chop. Toss the noodles with the carrot, cucumber and chile. Season with 4 tablespoons Nuoc Cham sauce.
Preheat the oven to 180°C (approximately 350°F). Heat the oil in a deep fryer or deep saucepan to 180°C (approximately 350°F) and deep-fry the stuffed squid for about 1 minute, until crispy. Place on a baking sheet and bake for 10 minutes.
Slice the squid and arrange on serving plates with the noodles. Sprinkle with shallot and cilantro and serve with lime halves and fish sauce.
