This is the dish we served last night to my parents in law before they left this morning for their trip in Asia (not the first!). Inspired from a Surf n’ Turf dish from Vietnam!

Serves 5 adults, 2 children
Time: 1h

INGREDIENTS
21 baby squids
6 finely chopped shallots
2 finely chopped garlic cloves
2 tbsp rice vinegar
500g minced pork
6 fresh chopped shitake mushroom
1/4 tbsp white pepper
150ml chicken stock
1tbsp fish sauce
50g chopped coriander
ghee

METHOD

1. In a wok over medium heat add 2 tbsp of ghee and sweat shallots, garlic for 2-3 minutes until soft
2. Add mushrooms and stir-fry until golden brown
3. Pour with rice vinegar in the pan and let it reduce until nearly evaporated
4. Add the pork and pepper and fry
5. Using a wooden spoon, break down the mince to leave no big chunks
6. Pour in the chicken stock, the fish sauce and let simmer for 10 minutes
7. Stir in chopped coriander for 1-2 minutes
8. If your squid has tentacles, finely chop them and add to the stuffing. Let simmer 2 minutes. Set aside.
9. Carefully stuff the mixture into each squid: putt it in with a tsp and use a chopstick to push it down and stuff
10. Use a toothpick to secure the ends. Repeat the process until all squids have been stuffed
11. Over medium heat, in a frying pan with 2 tbsp vegetable oil , fry the squid a couple at a time for 30 seconds-1 minute on each side.
12. Remove the squid from the pan and serve squid whole, with the  cooking juices poured over.

Serve immediately with nuoc cham sauce and red rice.

Side note: the original recipe requires palm sugar and rice vermicelli to be added to the stuffing.