Squid with Pistachio, Pork and Prawn Stuffing

Stuffing: Place all the ingredients in a bowl, season and thoroughly combine.

Squid: Pull out the tough cartilage and innards from the squid tubes and discard. Rinse thoroughly. Peel off the speckled outside skin and fins if still attached.

Loosely fill each squid with stuffing, pushing it down to the bottom of each tube. If the squid are filled too tightly, most of the stuffing will pop out when they are put in a hot pan.

Leave 1 cm unfilled at the top.

To cook: Heat 3 tablespoons of olive oil in a sauté pan. Toss the squid in flour, shaking off the excess. Cook in batches, rolling them around until lightly golden in patches and the filling is firm, about 3-4 minutes. Take care when cooking as they can spit quite fiercely. Drain on kitchen towels. Slice in half on the diagonal and arrange on a serving platter with a bowl of sweet chilli sauce and garnish with lemon wedges and coriander.

Serve as a snack or with a salad as an entrée