|
Method:
Soak mushrooms and lily flowers in hot
water for 30 minutes. Discard mushroom stems and any tough
portions of the flowers and chop the rest finely. Add to the
pork. Soak cellophane noodles in hot water for 20 minutes, chop
and add half cup to pork. Season pork mixture with crushed
garlic, scallions, salt, pepper and fish sauce. Mix well with
the hands. Clean squid thoroughly, discarding head and 'beak'
and everything inside the body. Reserve tentacles. Wash
inside of squid under cold tap, rub off spotted skin. Chop
tentacles finely and mix with minced pork. Stuff pork mixture
into squid, packing firmly. Sew the opening shut with a coarse
needle and thread. Heat 3 - 4 tablespoons peanut oil in a wok or
frying pan and sauté squid on medium heat for 5 minutes. Prick
squid with a fine skewer and continue to cook on medium heat for
further 10 minutes, or longer if squid is large and pork mixture needs
extra time for cooking through. Cut in thin slices and arrange
on a bed of shredded lettuce.
|