INGREDIENTS
6 x 250g Loligo Squid, cleaned
100g piece Angel Shark fillet, skin off
100g Imperador fillets, skin off, bones removed
250g green Prawns, peeled, deveined and finely chopped
8 shiitake, chopped (see notes)
10 water chestnuts, chopped
3 green onions, finely chopped
2 tablespoons chopped coriander
2 cloves garlic, crushed
2 teaspoons fish sauce
Freshly ground white pepper, to taste
1 teaspoon castor sugar
Plain flour, for dusting
⅓ cup vegetable oil
METHOD
Make Dipping Sauce: combine all ingredients and stir until sugar dissolves. Make Asian Slaw: combine fish sauce, vinegar, sugar, chilli and garlic and stir until sugar dissolves. Toss with cabbage, green onion and carrot.
Finely chop Squid tentacles and flaps and rinse tube well. Chop fish roughly and process in a food processor into a coarse mince. Transfer to a bowl, add Prawn, chopped Squid, shiitake, water chestnut, green onion, coriander, garlic, fish sauce, pepper and sugar and mix well. Three-quarter fill Squid tubes with the fish mixture and secure the ends with toothpicks. Lightly dust with flour.
Heat a frying pan, add oil and, when hot, pan-fry squid for 10-15 minutes, until browned all over and cooked through. Remove from pan and set aside on paper towel to rest for a couple of minutes. Slice and serve with Asian Slaw and Dipping Sauce.
