Squid cakes


500 g cleaned squid
80 g minced pork
2 shallots, diced
½ lemon, juiced
2tble chopped dill
1 egg white
1 tble fish sauce
Pinch of pepper
Vegetable oil for frying
Banana leaf cut into three
pieces of approx. 30cm x 20 cm
Dipping sauce

Place squid in food processor and puree. When you have a smooth paste remove from the bowl and combine with pork, shallots, lemon juice, dill, egg white, fish sauce and pepper and mix well. You will now have a very sticky paste.
To make leaf pliable for easy rolling, dip the banana leaves in boiling water and pat dry.
Place banana leaf lengthways, shiny side down on the workbench. With damp hands place a third of the squid mixture in a large flat cigar shape along the side closest to you leaving one cm of banana leaf at either end. Bring bottom of banana leaf up to encase filling and continue rolling. Secure ends with toothpicks or skewers. Continue with remaining mixture and banana leaves.
The squid is now ready for the first cooking process. Bring a steamer to the boil. When steamer is hot, place filled banana leaves into steamer for ten minutes. Remove and allow to cool for easy handling. Unwrap squid cake and place on board for slicing and discard the banana leaf. Cut the squid cake into three-cm long pieces.
The squid is now ready for frying. Heat oil in a flat-based pan and fry steamed squid cakes, turning once until golden on both sides.
Arrange on a platter and serve with dipping sauce.
This recipe from Hanoi Cooking Centre

Nice recipe.....