500 g Squid, finely chopped
20 g ground pepper
30 g Pork fat, finely chopped
15 ml Dry sherry
4-Jan Salt
5 g Sugar
1 orange chili pepper , seeded and finely chopped
30 g Parsley leave, chopped
3 green onions (scallions), chopped
15 ml Nuoc cham sauce
1 Egg
2 tablespoon Vegetable oil

Sauce
10 ml Nuoc cham sauce
10 ml Lime or lemon juice or vinegar
10 g Sugar

Garnishing
1 Lime
2-Jan Red bell pepper, seeded
2-Jan Cucumber
1 sprig Coriander (cilantro) leaves

Boil pork fat to soften. Finely chop again.
Add sherry, salt, sugar and pepper. Place in the sun or in a warm place to soften further.
Meanwhile, reserve a pinch of chopped chili pepper for sauce. Add the remainder to the calamari with parsley and green onions (scallions). Put nuoc cham sauce in small saucepan and heat until liquid has nearly evaporated. Add this and any crystals to the calamari.
Separate the egg and lightly beat in individual bowls. Combine pork fat mix with calamari and add enough egg white to bind. Oil hands to make flat cakes of calamari. Fry in wok or frying pan, turning in oil, adding more as necessary.
The cakes will expand. Remove calamari cakes. Wipe the wok or pan with kitchen paper. Dip the cakes in egg yolk to give yellow color and fry again in fresh oil.
To the reserved chili pepper, add other sauce ingredients and combine well. Slowly heat until sugar is dissolved.
Thinly slice lime and bell pepper. Halve rings and arrange in a circle on plate with thin circles of cucumber. Add hot calamari cakes, pour the sauce over them, and garnish with coriander sprigs.