Ingredients

• 3 large squids, cleaned
• ¼ kilo ground pork,
• 1/4 cup celery, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium tomato, chopped
• 1/2 cup flour
• 1pc. lemon, juiced
• 2 tbsp. soy sauce
• 2 pcs. egg, beaten
• Salt and pepper to taste
• 4 cups cooking oil

Instructions

1. Pull the head and squeeze to remove the ink sack and set aside.
2. Remove both eye and the beak in the center of the tentacle.
3. Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
4. Put the head and tentacle in boiling water and cook until tender, then chop the tentacle into small pieces.
5. Heat oil in a pan, then add garlic, onion, bell pepper, celery, tomato, chopped tentacles, and ground pork, and sautéed for few minutes.
6. Season with salt and pepper, add flour mixture keep stirring. Cook for another 2 minutes. Set aside. Let cool.
7. Then stuff the squids with the above mixture. Secure the ends with a toothpick.
8. Heat up another wok; add oil, dip squid in beaten eggs and shallow fry for 3 minutes on each side.
9. Slice the squid to serving pieces. Then serve with your favorite sauce.