Fried stuffed squid

Method

1. Clean and prepare the squid as follows: pull the head and tentacles out from the body – the intestines should come with them, leaving the body empty. Cut off the tentacles in a bunch from the head and save them, pushing out the hard ‘beak’ from the centre, discarding it and the head. Remove the quill (you should be able to pull it out). Dip your fingers in salt and rub the purple outer skin off the body under running water. Finely chop the tentacles and slice the fungus into fine strips. Drain then cut the mung-bean vermicelli into 3 cm lengths.
2. Mix the meat, fungus, tentacles, garlic, shallots, salt and pepper, vermicelli and a little of the chopped coriander well. Stuff the mixture into the squid bodies, leaving some room at the open end for expansion. Close the end with a toothpick.
3. Heat the oil in a wok and put in the squid, turning frequently until they are brown, then cover, turn down the heat and cook for about 10–15 minutes more. Remove and drain.
4. Pull out the toothpicks. Slice the squid into rings, garnish with chopped coriander and serve them with Nuoc Cham dipping sauce.
5. The squid may also be steamed rather than fried. Put a small amount of water in the bottom of a saucepan or a steamer, place the stuffed squid on a rack above it and put on the lid. Bring to the boil and steam on high. Turn the squid over once to cook both sides. Garnish with coriander, serve on a plate of lettuce and accompany with Nuoc Cham dipping sauce.
6. For vegetarians the pork may be replaced by 2 chopped tomatoes, seeds removed, and more mung-bean vermicelli.