Chả Mực Hạ Long

Ingredients

• 1500g fresh squid, cleaned and pounded into a paste
• 2100g pork fat, finely minced
• 31 egg white
• 42 tbsp fish sauce
• 51 tsp sugar
• 61 tsp black pepper
• 72 cloves garlic, minced
• 81 shallot, finely chopped
• 9Vegetable oil for frying
• 10Fresh coriander and dill
• 11Sweet fish sauce dipping sauce (nuoc cham)
• 12Lime wedges

Instructions

1. 1Pound fresh squid into a smooth, elastic paste using a mortar and pestle or food processor.
2. 2Mix squid paste with pork fat, egg white, fish sauce, sugar, pepper, garlic and shallot. Knead until sticky and bouncy.
3. 3Shape the mixture into small, flat patties about 5cm in diameter.
4. 4Heat oil in a pan to 170°C. Fry patties in batches for 3-4 minutes per side until golden and springy.
5. 5Drain on kitchen paper. Arrange on a platter.
6. 6Garnish with fresh coriander and dill. Serve with sweet fish sauce and lime wedges.