1 coriander root
1 garlic clove
250g (9 oz) pork mince
½ tsp ground white pepper
3 tsp fish sauce
8 small squid tubes, cleaned
1 tbsp vegetable oil
1 tbsp crispy fried shallots*
1 tbsp roughly chopped coriander (cilantro)
Use a mortar and pestle to pound the coriander root and garlic to a paste.
In a large bowl, combine coriander paste, pork mince, pepper and fish sauce. Use your hands to ‘slap’ the mixture around in the bowl until it is smooth.
Stuff squid with pork mixture, securing the ends of the squid tubes with a toothpick.
Steam squid in a bamboo steamer or on a rack set over boiling water for 10 minutes. Remove from heat.
Heat a barbecue grill or chargrill plate over high heat. Brush with oil. Add the squid and cook for 3-4 minutes each side until just starting to char. Remove from heat and sprinkle with crispy shallots and coriander. Serve with Mum’s Nahm Jim Seafood Sauce.
– Crispy shallots are available in the Asian aisle of most major supermarkets or from an Asian grocer.
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