Stuffed Squid with Dipping Sauce

2 – 3 whole squid, with heads and tentacles

For the filling:

• 300g pork mince
• 10 – 12 prawns, finely chopped
• 4 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 4 wood-ear mushrooms, soaked and finely chopped
• 1 stalk lemongrass, finely chopped
• 4 lime leaves, finely chopped
• Small bunch fresh coriander, chopped
• Small bunch fresh mint, chopped
• 1 nest glass noodles (about 30g), soaked and chopped
• 2 tbsp oyster sauce 
• 1 tbsp fish sauce, or to taste 
• 1 tbsp palm sugar, or to taste
• Ground black pepper, to taste
• Vegetable oil 

Dipping Sauce:

• 1 stalk lemongrass, finely chopped
• 2 bird’s eye chillies, finely chopped
• 2 garlic cloves, finely chopped
• 3 tbsp fish sauce
• Juice of 1 -2 limes
• 1 tbsp palm sugar, or to taste

To serve: 

• 1 red chilli, sliced
• 1 lime, cut into wedges
• Coriander and mint leaves

Make the dipping sauce by mixing all ingredients in a bowl. Set aside

Clean squid tubes and remove the insides, washing well. Trim off the mouth or beak of the squid, and reserve the tentacles. 

Fill a pan with water and set a bamboo steamer basket over it. 

Make the dipping sauce by mixing all ingredients in a bowl. Set aside

Clean squid tubes and remove the insides, washing well. Trim off the mouth or beak of the squid, and reserve the tentacles. 

Fill a pan with water and set a bamboo steamer basket over it.

Mix filling ingredients in a bowl. Stuff the mixture into squid tubes until filled ¾ of the way. Stuff the tentacles into the end of the squid tube and secure with cocktail sticks. Place onto heatproof plate or directly into bamboo basket and steam for about 20 mins or until fully cooked. Remove from heat and set aside. 

Heat a griddle or frying pan over medium- high heat. Brush about 1 tbsp of vegetable oil over the squid tubes. Place squid onto griddle and grill until golden-brown and grill lines appear. Slice tubes into 2-inch pieces and serve with dipping sauce.