Muc Nhoi Thit (Pork and Prawn Stuffed Squid in Tomato Sauce)
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Ingredients
- 8 cleaned whole squid
- 250 g pork mince
- 150 g raw king prawns, peeled and deveined
- 15 g dried shiitake mushrooms
- 400 g chopped tomatoes
- 2 garlic cloves
- 2 shallots
- 2 tbsp fish sauce
- 2 spring onions
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 856 kcal
- Protein
- 88.7 g
- Carbohydrate
- 83.6 g
- of which sugars
- 4.9 g
- Fat
- 15.5 g
- of which saturates
- 5 g
- Fibre
- 3.2 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Soak the shiitake mushrooms in hot water for 10 minutes, then drain and chop finely. Finely chop the prawns.
- 3
Mix the pork mince with the chopped prawns and mushrooms and 1 tablespoon of fish sauce, then spoon into the squid tubes and secure the open end with a toothpick.
- 4
Fry the chopped shallots and garlic in a wide pan for 1 minute, add the chopped tomatoes and remaining fish sauce and simmer for 5 minutes.
- 5
Lay the stuffed squid into the sauce, cover and simmer for 20 minutes, turning once, until the squid is tender and the filling is cooked through with no pink remaining.
- 6
Slice the stuffed squid, scatter with spring onions and serve with the rice.
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