Stuffed Squid with Lemongrass Pork and Vermicelli | Recipes | Lee Kum Kee Home | Australia

Name: Stuffed Squid with Lemongrass Pork and Vermicelli | Recipes | Lee Kum Kee Home | Australia
Ingredients: 2 pcs Fresh squids (cleaned, insides removed); 200 g Pork (minced); 10 g Lemongrass (chopped); 100 g Water chestnuts (chopped); 3 pcs Dried shiitake mushrooms (soaked and chopped); 40 g Bean vermicelli (soaked and separated); 1 tbsp. Lee Kum Kee Chicken Marinade; Oil; 2 tbsp. Lee Kum Kee Chicken Marinade; 3 Ginger slices; 1 tbsp. Cooking wine; 1 tsp Sugar; 2 tsp Lee Kum Kee Premium Soy Sauce; 3 tsp Corn starch; A pinch of ground white pepper; 50 ml Water; 1 tsp Corn starch

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