Directions

To Cook

1. Season squids in marinade for 30 mins. In a separate bowl, mix pork, lemongrass, water chestnuts, shiitake mushrooms and seasoning mix until well combined. Add softened bean vermicelli, mix well and the filling is ready.
2. Stuff the squids with filling. Seal the opening of both squids with toothpicks. Place the squids on a steam proof dish and steam over high heat for 15 mins. Remove.
3. Coat cooked squids with Lee Kum Kee Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. Dish out.
4. Cut the stuffed squids into sections. In a saucepan, cook the sauce mix until thickened. Drizzle over the squids and serve.