Pork & Shiitake-Stuffed Squid - Cuisine Magazine - From New Zealand to the World

Ingredients

• 10g (½ cup) dried, sliced shiitake
• 50g (1 small bundle) dried vermicelli (cellophane) noodles
• 6 squid bodies, fresh or frozen
• 250g pork mince
• 1 stalk lemongrass, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 dried chillies, finely chopped
• 1 red chilli, finely chopped
• 2 tablespoons fish sauce
• ¼ teaspoon white pepper
• pinch salt and sugar
• 2 spring onions, finely chopped
• ½ cup coriander, chopped
• DIPPING SAUCE
• 2 tablespoons rice vinegar
• 2 tablespoons palm sugar
• 1-2 red chillies, deseeded, finely chopped
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• 2 handfuls iceberg lettuce leaves
• fresh herbs such as mint, Vietnamese mint, coriander and basil