Stuffed Squid with Lemongrass Pork and Vermicelli
What You Will Need
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
Marinade
- 2 tbsp. Lee Kum Kee Chicken Marinade
- 3 Ginger slices
- 1 tbsp. Cooking wine
Seasoning
- 1 tsp Sugar
- 2 tsp Lee Kum Kee Premium Soy Sauce
- 3 tsp Corn starch
- A pinch of ground white pepper
Sauce Mix
- 2 tbsp. Lee Kum Kee Chicken Marinade
- 50 ml Water
- 1 tsp Corn starch
Made with
Lee Kum Kee products
How to make it
Season squids with marinade ingredients for 30 mins. In a separate bowl, mix pork, lemongrass, water chestnuts, shiitake mushrooms and seasoning mix until well combined. Add softened bean vermicelli, mix well and the filling is ready.
Stuff the squids with filling. Seal the opening of both squids with toothpicks. Place the squids on a steam proof dish and steam over high heat for 15 mins. Remove.
Coat cooked squids with Lee Kum Kee Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. Dish out.
Cut the stuffed squids into sections. In a saucepan, cook the sauce mix until thickened. Drizzle over the squids and serve.