Vietnamese Stuffed Squid

19 February 2016

(Servings 4)

I wish everyone a Happy Mother's Day Weekend! For years I’ve been telling my husband about this stuffed squid my mom used to make on special occasions when I was younger, promising to recreate it so he can have a taste. And I have finally broken down and made this for him. I honestly don’t know why it took me so long but I think this dish did not fail to impress.

The white squid was a great canvas for the sauce that turned it into a beautiful golden brown. Steaming the stuffed squid allowed for it to cook while keeping everything nice and moist. Giving the tentacles the last minute cook in the sauce made it wonderful and crunchy without a rubbery texture from over cooking.

This is probably one of the healthier ways to enjoy squid, not to say that I’d say no to a dish of crispy calamari. If you’re ever in the mood to try something different, try out this recipe and let me know what you think.

1/4 oz dried wood ear mushroom, soaked, drained and minced	1. Mix all ingredients together until well combined.
1/2 oz dry bean thread noodle, soaked, drained and minced
1/4 cup shallots, minced
6 oz ground pork
1/4 cup scallion, minced
1/2 tsp black pepper, ground
1/4 tsp salt
1 tsp sugar
1/2 tsp five spice blend
2 tsp fish sauce
1/4 tsp msg (optional)
12 oz whole squid, cleaned and pat dry	2. Separate the tubes and tentacles. 3. Stuff the tubes with the meat mixture. (NOTE: Careful not to overstuff as the squid will shrink once cooked.) 4. Place the stuffed squid onto a plate and steam for about 20 minutes until it is cooked through.
1 tbsp olive oil	5. Heat oil in a pan on medium heat.
1 tbsp garlic, minced	6. Sautee for about 3 minutes until softened.
1/4 cup shallots, minced
1/4 cup yellow onion, chopped
4 tbsps water	7. Add the remaining seasoning and cook until the sauce thickens, about 3-5 minutes. 8. Toss the reserved tentacles into the sauce and cook through. 9. Then add the steamed squid tubes, gently tossing to coat with sauce. 10. Plate and serve hot.
1 tbsp garlic chili
1 tbsp dark mushroom soy sauce
1/2 tsp five spice blend
1/4 tsp salt
1 1/2 tsp sugar