Pauline Nguyen, Luke Nguyen, Mark Jensen

Twice-Cooked Calamari Stuffed with Pork, Prawn and Water Chestnuts

Name: Twice-Cooked Calamari Stuffed with Pork, Prawn and Water Chestnuts (Mực Nhồi Tôm Thịt)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 2 teaspoons salt; 1 teaspoon white pepper; dipping fish sauce, to serve; 3 spring onion (scallions), chopped; 2 tablespoons chopped lemon grass, white part only; 2 tablespoons chopped water chestnuts; 1 tablespoon sugar; 4 large raw king prawns (shrimp), peeled; 4 large raw king prawns (shrimp), peeled; 250 g (9 oz) minced (ground) pork; 3 spring onion (scallions), chopped; 50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 50 g (1¾ oz) glass noodles; 6–8 calamari (1.5 kg/3 lb 5 oz in total); 50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus

Mực Nhồi Tôm Thịt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

50 g (1¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
50

Asia
Vietnam
Main course
Southeast Asia

Method

Soak the mushrooms and glass noodles separately in cold water for 20 minutes, then drain and drip dry in a colander. Clean and wash the calamari, set the tubes aside and cut the tentacles into 2 cm (¾ in) long sections. Dice the prawns and combine the remaining ingredients in a bowl with the mushrooms and noodles.

Lay the calamari tubes flat on a board and pierce the tip of each tube wi