Stuffed squid with black ink noodles and ponzu dressing from Spice by Christine Manfield

Ingredients

• 25 ml fish sauce
• 50 g or 2 egg whites
• 350 g green prawn meat, deveined
• 2 litres Fish Stock
• 3 teaspoons drained Pickled Ginger
• ¼ daikon radish
• 1 cucumber
• 6 squid (each body 10 cm long)
• vegetable oil
• 1 quantity Black Ink Noodles
• zest of 1 kaffir lime, minced
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil
• 100 ml olive oil
• 25 ml Cucumber Juice
• 35 ml ponzu sauce
• 1 teaspoon rice vinegar
• 1 teaspoon wasabi paste
• 2 green onions, finely sliced
• 1 teaspoon minced Pickled Ginger
• 1 egg yolk
• 25 ml strained lime juice
• 20 ml strained lime juice
• 1 teaspoon freshly ground white pepper
• 75 g fresh water chestnuts, blanched
• 4 kaffir lime leaves, shredded
• 75 ml vegetable oil