The smaller the squid, the sweeter the dish will taste. Be very careful not to overcook the flesh, as it becomes tough extremely quickly.
8 small squid
50 g (2 oz) cellophane noodles
30 ml (2 tbsp) groundnut oil
2 spring onions, finely chopped
8 shiitake mushrooms, halved if large
250 g (9 oz) minced pork
1 garlic clove, chopped
30 ml (2 tbsp) fish sauce
5 ml (1 tsp) caster sugar
15 ml (1 tbsp) finely chopped fresh coriander
5 ml (1 tsp) lemon juice
salt and ground black pepper
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.
2. Wash thoroughly in cold water and set aside.
3. Bring a saucepan of water to the boil and add the noodles. Remove from the heat and set aside to soak for 20 minutes.
4. Heat 15 ml (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.
5. Drain the noodles and add to the wok, with the fish sauce, sugar, coriander, lemon juice and salt and pepper to taste.
6. Stuff the squid with the mixture and secure with cocktail or satay sticks. Arrange the squid in an ovenproof dish, drizzle over the remaining oil and prick each squid twice. Bake in a preheated oven at 200°C (400°F) Gas 6 for 10 minutes. Serve hot.
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