Stuffed Kampot Squid

4 small squid, 10-15 cm long, cleaned, reserve tentacles
50 g minced pork shoulder
¼ tsp SIDS SMOKEY BBQ RUB
½ carrot, diced
1 tsp oyster sauce, plus 1 tbsp extra
1 tsp sea salt
½ tsp fish sauce
1 tsp raw sugar
1 spring onion, finely sliced
20 g glass noodles
1 tbsp rice bran oil
2 garlic cloves, finely diced
2 red shallots, diced
4 snake beans, cut into 10 cm lengths
60 ml sweet fish sauce dressing
2 tbsp fried red shallots

Dice the squid tentacles on a chopping board. Add the pork and carrot then finely dice together using a cleaver or two sharp knives. Transfer to a mixing bowl, then add SIDS SMOKEY BBQ RUB, 1 teaspoon of oyster sauce, salt, fish sauce, sugar and spring onion. Mix well and set aside.
Coat the squid tubes with the extra 1 tablespoon of oyster sauce and leave to marinate for 10 minutes.
Meanwhile, soak the noodles in a bowl of water for 10 minutes, drain and cut into 3 cm lengths. Set aside.
Add the vegetable oil, garlic and shallots to a hot wok or frying pan. Stir-fry over high heat for 30 seconds, until fragrant. Add the pork mixture and stir-fry for 2–3 minutes, until cooked, then add the noodles and stir-fry for a further minute. Remove from the pan and allow to cool.
Stuff each squid tube with the pork mixture and then close the end of each tube by stuffing it with four snake bean pieces, leaving half the snake beans sticking out of the ends, resembling a squid’s tail.
Heat a chargrill pan or barbecue plate. Chargrill the squid for 8 minutes, until the stuffing is cooked through, turning the squid often. Slice the squid in half and drizzle with the sweet fish sauce dressing.
Serve garnished with a sprinkle of fried shallots and red flame flowers, if desired.