500g |
small or medium-sized squid |
3 |
large fresh or dried cloud-ear fungus, soaked in warm water until soft (if dried) |
or 3 |
chinese mushrooms, soaked in warm water and stems removed |
2 tablespoons |
mung-bean vermicelli, soaked in warm water until soft |
250g |
lean minced pork or mixed pork and prawns |
2 |
garlic cloves, finely chopped |
4 |
shallots |
or 1 |
small brown onion, finely chopped |
|
salt, to taste |
|
pepper, to taste |
|
chopped coriander leaves |
6 tablespoons |
oil |