Name: Squid stuffed with pork, mushrooms and dill
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoon oil; 100 gram oyster mushrooms, finely chopped; 100 gram shiitake mushrooms, finely chopped; 2 eschalots, finely chopped; 2 tablespoon hoisin sauce; 1 tablespoon fish sauce; 1 garlic clove, finely chopped; 1/2 teaspoon ground white pepper; 350 gram minced pork; 230 gram can bamboo shoots, drained and chopped; 1/4 cup roughly chopped dill; 8 medium-sized squid tubes; 8 cocktail picks

Ingredients

2 tablespoon oil

100 gram oyster mushrooms, finely chopped

100 gram shiitake mushrooms, finely chopped

2 eschalots, finely chopped

2 tablespoon hoisin sauce

1 tablespoon fish sauce

1 garlic clove, finely chopped

1/2 teaspoon ground white pepper

350 gram minced pork

230 gram can bamboo shoots, drained and chopped

1/4 cup roughly chopped dill

8 medium-sized squid tubes

8 cocktail picks

Method

1.Heat 1 tablespoon oil in a large frying pan on medium. Saute mushrooms, eschalots, sauces, garlic and white pepper for 3-5 minutes, until eschalots are tender.

2.Add minced pork and cook for 5 minutes, breaking up with a spoon, until browned. Stir in bamboo shoots and dill.

3.Bring a saucepan of water to boil. Drop squid tubes into water for 1 minute. Remove and drain on paper towel. Spoon mince mixture into tubes and close open end with 1 cocktail pick.

4.Wipe out frying pan with paper towel. Heat remaining oil in same pan on medium. Cook squid for 3-5 minutes each side, until squid is cooked through and lightly browned. Serve sliced.