Stuffed Squid in a Clay Pot (Much Noi Thit)

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Title: Stuffed Squid in a Clay Pot (Much Noi Thit)
Yield: 1 Servings
Categories: Seafood, Main Dishes, Asian, Vietnamese


12 sm Squid
250 g (8 oz) Finely minced fat
- pork
2 Cloves garlic, mashed
3 lg Spring onions
4 Dried black mushrooms, soak
- for 30 mins
2 tb Fish sauce
pn Sugar
pn Salt
pn Pepper
1 sm Carrot, sliced
30 g (1 oz) Canned sliced bamboo
- shoots, drained
1 tb Sugar caramel
2 c Chicken stock

Clean the squid and cut off the heads, reserve half of the tentacles and
chop these finely. Rinse the squid very well and drain. Mix pork with the
chopped tentacles and garlic. Very finely chop one spring onion and 2
mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons
fish sauce, the sugar, salt and pepper. Stuff into the squid securing the
openings with toothpicks. Place in a casserole or clay pot with the sliced
carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.)
lengths, the remaining mushrooms quartered and their soaking liquid and add
the sugar caramel, chicken stock and remaining fish sauce. Place in a hot
oven for 20 mins then serve in the pot with rice.
Posted to MM-Recipes Digest by on Mar 16, 1998