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1
Clean the squid as directed on page 323, reserving the tentacles.
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2
Finely chop the tentacles, and then put them in a bowl.
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3
To make the filling, add the pork, mushrooms, noodles, onion, ginger, fish sauce, pepper, and sugar to the tentacles and use your fingers or a spatula to mix well.
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4
Stuffing the squid bodies is difficult at first, but you will quickly get the hang of it.
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5
First, use a sharp knife to remove a scant 1/8 inch of the pointy tip of the squid bodies.
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6
This hole acts as a vent, so that air bubbles dont form that would prevent you from filling the entire cavity.
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7
Next, hold a body with one hand and use your other hand to stuff.
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8
Start out with a small amount of filling and push it in with your index or middle finger, gently squeezing the squid tube to force the filling to the tail end.
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9
(Or, fill a pastry bag outfitted with a 1/2-inch round tip and pipe in the filling.)
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10
Continue stuffing until only 1/2 to 3/4 inch of the body remains unstuffed.
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11
Do not overstuff the squid, or it may burst during cooking.
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12
Stitch the opening closed by inserting a toothpick down through the wide end (head hole) and then back up again.
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13
As the squid are stuffed, place them on a paper towel to blot up excess moisture.
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14
Discard any left over filling or save for another use.
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15
The initial searing of the squid can be fairly dramatic, so you may want to have a splatter guard handy.
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16
In a large skillet, heat the oil over medium-high heat.
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17
When it is hot, add the squid and sear, turning as needed, for about 2 minutes, or until lightly golden on all sides.
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18
Reduce the heat to medium and continue frying, moving the squid around to ensure even cooking.
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19
After 10 minutes, the squid should be tight and firm, like a well-filled balloon, and be nicely browned.
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20
Remove from the pan and let cool for 5 to 10 minutes.
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21
To serve, remove the toothpick from each squid.
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22
Cut each squid on the diagonal into slices about 1/4 inch thick.
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23
Arrange the slices on a platter, with the dipping sauce in a bowl in the center for people to help themselves.
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24
Serve the squid hot or at room temperature.
