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KIM SON Ltd - The UK's Largest Vietnamese Seafood Supplier
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  Cooking instruction

- 4 Kim Son Whole Squid of medium size (about 600g)

- 200g ground pork

- 6 Longdan black fungus

- 14g Longdan glass noodles

- 1 tablespoons minced shallots

- 2 cloves garlic, bruised

- 1 teaspoon ground pepper

- 2 teaspoons stock granules (optional)

- 4 tablespoons vegetable oil

- 1/2 teaspoon salt

- 1/2 teaspoon sugar

- 3 tomatoes, diced

- 2 sprigs cilantro


1. Defrost, then drain squids,. Set the squids and heads aside

2. Soak black fungus in hot water for 20 minutes, rinse well, then dice fungus. Soak glass noodles in water for about 10 minutes, cut it into 2cm length.

3. Mix ground pork, fungus, glass noodles, minced shallots, ground pepper and a teaspoon of stock granules. Stuff squids with mixed pork. Pin squids with toothpicks.

4. Heat a frying pan, add 3 tablespoons of vegetable oil. When the oil is boil, add squids and their heads to fry over medium heat. Then, place containing squids on a plate.

5. In another frying pan, brown 2 cloves of garlic with a tablespoon of vegetable oil. Add tomatoes to stir-fry. Season with stock granules, sugar and a little salt. Stir well. Add squids. Cover with a lid and cook over low heat for 10 minutes. Sprinkle with pepper.

6. Serve on a plate. Garnish with cilantro leaves

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