Stuffed Squid in a Clay Pot (Much Noi Thit)

Title:
Stuffed Squid in a Clay Pot (Much Noi Thit)

Yield:
1 Servings

Categories:
Seafood,
Main
Dishes,
Asian,
Vietnamese




Ingredients:





    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 q591b4@ilos.net on Mar 16, 1998