I am missing the final photo.I will do this dish again it was so good.Then post it as grilled over charcoal. I fried minced pork with garlic,ginger red shallots,lemon grass. 400gm pork,3 cloves of g,bit of ginger size of 2 thumbs,1 stick lemon grass,3 shallots. Added ,chopped,thai holy basil,vietnamese mint,cilantro,mint. About to tabs chopped.Then added about 6 chopped shitake mushrooms,the dried guys from china town rehydrated & a splash of the water Splash of kecap manis,sqeeze lime juice,lime zest. Cooked it through. Then stuffed it into 8 calamari hoods,toothpicked tentacles across open end.Dont forget to trim chewy bit from open end. I had my dear friends over who have been living in a remote butt ugly mining town in remote Western Australia..Back for Xmas visiting & back for good shortly. But it been raining & raining & its summer.Weber wouldnt play ball,humidity off the scale just got to hard to up to temp without overdoing the firelighters. I also have come back to charcoal after gas grill for years. Gave up & panfried them inside,couldnt get to dry wood supply without getting soaking wet. I will have to be better organised next time. We had beef ribs out the masterbuilt,& a starter of mussels,so we were all well fed. Char grilling the squid gives it some great flavours ,hot & fast.Serve with a sqeeeze of lime. I made this recipe up. I cook the filling,dont want to take chances with pork mince.The filling set like it was a sausage,some chilli would be good but my wife not a fan.