I have just had the pleasure of eating this dish in a Vietnamese restaurant on the Queens Road in Hong Kong, it was simply served but unbelievably tasty and also easy to make so I thought I would share it here on the website so that you all can enjoy it too!
Ingredients (Serves 4)
4 whole cleaned squid
2 cups rice
1 tomato
Half cucumber
Soy sauce + 1 teaspoon caster sugar
Chicken stock
Turmeric
Salt and pepper
Half an onion diced finely
2 spring onions diced
Method
Boil the rice in the chicken stock (just enough to cover the rice), add the turmeric and salt and pepper for flavour and colour. Whilst the rice is cooking heat the oven to a medium high heat and mix the soy sauce and sugar together. Also fry off the onions until golden brown and crispy once cooked leave to drain on some kitchen paper. Once the rice is cooked stuff place inside the squid, glaze the outside with the soy sauce and then bake for around 5-10 minutes until cooked. Slice the squid and serve with sliced tomato, cucumber and spring onion, sprinkle crispy onions over the top, serve and enjoy
Fish Burwell LTD 
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