Vietnamese Recipe – Stuffed Squid
Ingredients:
8 small squid
100g prawns (shelled and chopped)
40g beansprouts (chopped)
1 stalk coriander leaves, 1 stalk mint leaves (all finely chopped)
4 tbsp sesame seeds
15ml nampla / fish sauce
4 cili padi / bird’s eye, 3cm ginger (all chopped)
50ml fish stock
Method:
Clean squids and set aside. Combine prawns, tentacles of squids, beansprouts, coriander and mint leaves, lemon grass, sesame seeds, [...]
Mirin
Mirin – A sweet spirit-based rice liquid used predominantly in Japanese cooking. Great in basting sauces and marinades, but also good in salad dressings and stir-fries.
Lemon Grass
Lemon Grass – An aromatic herb, best used fresh. Trim the base, remove the tough outer layers and finely chop the inner white layers. The whole stem can also be used in dishes such as curry, but remove it before serving.
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