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Stuffed Squid with Lemongrass Pork and Vermicelli

  • Difficulty Level: 3
  • Serves Serves: 3
  • Preparation

    20mins

  • Cooking

    25mins

Less Than 60 mins Pork Seafood Vegetable Lunch Dinner Fusion

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

Chicken Marinade 410mL

Convenience Sauce

Chicken Marinade
Premium Soy Sauce 500 ml naturally brewed icon

Soy Sauce

Premium Soy Sauce

How to make it

  1. 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.
  2. 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.
  3. Coat cooked squids with Lee Kum Kee Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. Dish out.
  4. Cut the stuffed squids into sections. In a saucepan, cook the sauce mix until thickened. Drizzle over the squids and serve.