Sydney Seafood School :: Vietnamese-style Stuffed Squid with Asian Slaw
Vietnam has a long coastline and seafood plays an important part in its cuisine. Squids’ tubular bodies are perfect containers for filling with all sorts of other ingredients – we’ve used a...
Keywords
- Sydney Seafood School :: Vietnamese-style Stuffed Squid with Asian Slaw
Ingredients
- 6 x 250g Loligo Squid, cleaned
- 100g piece Angel Shark fillet, skin off
- 100g Imperador fillets, skin off, bones removed
- 250g green Prawns, peeled, deveined and finely chopped
- 8 shiitake, chopped (see notes)
- 10 water chestnuts, chopped
- 3 green onions, finely chopped
- 2 tablespoons chopped coriander
- 2 cloves garlic, crushed
- 2 teaspoons fish sauce
- Freshly ground white pepper, to taste
- 1 teaspoon castor sugar
- Plain flour, for dusting
- ⅓ cup vegetable oil
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