Di hu nhoat sach chrouk.
(Fried stuffed squid)
Fried stuffed squid with grounded pork is delicious. While most Khmer Krom men prefers fried stuffed squid for mahope sar (appetizer), most Khmer Krom women prefers wraps stuffed squid with lettuce, sliced cucumber and fresh herbs mint, and dips with sweet fish sauce.
- Ingredients :
- 1 lb Fresh or frozen already cleaned squid tubes
- ½ lb Grounded pork
- 1 Clove garlic, minced
- ¼ Cup diced yellow onion
- ¼ Cup already soaked and chopped bean thread noodles
- ¼ Cup already soaked and chopped black fungus mushroom
- 1 Teaspoon soy sauce
- 1 Teaspoon fish sauce
- 1 Teaspoon sugar
- ¼ Teaspoon black pepper
- 6 Cups vegetable oil for deep fry
- Procedures :
Washed squid tubes with warm water; check in side each squid tube for clear tough rim, removed all the rims. Cut a small opening at the end of each squid tube ( this to prevent stuffing from pops out during cooking), rinsed, drained and set it side.
In a small bowl, mix grounded pork with garlic, onion, bean thread noodles, black fungus mushroom, soy sauce, fish sauce, sugar, and black pepper together, mix well.
Stuffed squid with prepared grounded meat, but do not over stuffed.
Pre heat oil in frying pan or wok with high temperature.
When oil is bubbling hot, carefully drop each stuffed squid in hot oil and cook till golden brown, removed and put fried stuffed squid on a plate covered with paper towel to drained oil.
Serve hot with sweet fish sauce.
Copyright by Mylinh Nakry.