Sydney Seafood School :: Vietnamese-style Stuffed Squid with Asian Slaw

Name: 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

www.sydneyfishmarket.com.au

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...

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Sydney Seafood School :: Vietnamese-style Stuffed Squid with Asian Slaw

View full recipe on www.sydneyfishmarket.com.au

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