Ingredients:

• 12 medium size squids, wash, remove the ouside membrane and clean the inside of the squids. Rinse, drain, and set aside.
• 3 medium shallots minced
• 2 cloves of garlic minced
• 1/2-1 pound of lean ground pork
• 1/2 teaspoon of grated ginger root
• 1 cup of soaked, cleaned, chopped tree ear mushrooms
• 1/2 teaspoon of 5-spice powder
• 1/2 cup of chopped green scallions
• 1/2 teaspoon of sugar
• 1 tablespoon of fish sauce
  fresh ground pepper| salt to taste
• Oil to brown the squids
  
  Garnish:
• Coriander sprigs
• 1/2 cup of chopped shallots
• 1 clove garlic minced
• 1/2 tablespoon vegetable oil

Preparations:

• Heat about 1 tablespoon of vegetable oil, brown the 1/2 of minced shallots, garlic, chopped green onion, grated ginger roots. Combine with other ingredients for stuffing. Mix well. Stuff the squid pouch with the mixture and sew the openings to make a sack to keep the stuffing inside.
• Heat the oil to medium , brown the squids both sides and cook through. Remove the pouches from the pan, add 1-2 tablespoons of oil to the pan to brown the other half of chopped shallots and minced garlic.
  
  To serve:
• Slice the squids 1/2-inch thick slices. Arrange them on a serving dish and pour the sauce of minced shallots and garlic over the slices of squids.
  
  Variations:
• You can add 2 chopped tomatoes to the sauce; boil and reduce the liquid; then pour over the squids.