Directions
1. Cooking the Pork Stuffing: Heat the coconut oil in a medium saucepan over medium
heat. Add the chopped shallots and the spring onion and sauté until cooked.
2. Add the pork, fish sauce, salt, and pepper and stir for 2-3 minutes until
the pork is broken up and lightly browned. Turn off the heat.
3. Add the mushrooms and chilli. Stir well and set aside until cool enough to handle.
4. Cooking the Squid: Make a small 1 cm cut in the tail of
each squid tube to prevent it from splitting.
5. Fill each tube tightly with the pork mixture until 2 cm from the top. Set aside.
6. Heat the ½ cup of vegetable oil in a large skillet over medium
heat. Add the pounded lemongrass and gently cook for 1 minute, tossing it around to help release the oils and flavour.
7. Gently add the stuffed squid to the oil, turning the tubes around
to cook on all sides. Add the reserved tentacles, turning them once.
Remove the tubes and tentacles from the pan and set aside.
8. Cooking the Sauce: Remove half of the oil from the same skillet where you cooked the
squids. Add the shallots and onion and sauté until cooked. Add the soy sauce, honey,
chilli, water and salt. Stir well as it simmers. Add the squid tubes and tentacles back
and cook for a further 3 minutes, stirring and turning until the sauce thickens.
Serving Instructions:
To serve, slice the squid tubes and serve with the tentacles (if desired) and drizzle sauce over.
Chef’s Tip:
Cleaning the squids: First, separate the tentacles from the body by gently
pulling apart. Take the tentacles and cut between the eyes and the top of
the tentacles. Remove and discard the innards and beak if they are still
intact, Wash the tentacles well. Leave the skin on the tube. Pull out and
discard the plastic-like backbone from the tube then, under running water,
clean the inside by moving your fingers inside to dislodge any remaining
innards and debris. Drain the squid tube and tentacles well and set aside.
Number of Portions: 5
Nutritional Value (per portion)
Nutrients per serving
Energy
Protein
Carbs
Fiber
Fat
Water
486.6 kcal
30.3 g
10.5 g
1. 2 g
36.3 g
188.9 g