Squid
Steamed Squid with Ginger and Spring Onion

Steamed squid with ginger

This dish can be served as a starter or as part of a main meal with steamed rice. In Vietnam for seafood, the most important condition is fresh then you do not need to cook it in very complicated way to keep all the nature flavors of the seafood. That can explain to you why we have so many steamed seafood in Vietnam, and they are really good!






Ingredients: Serves 4

  • 500 g: Squid, cleaned
  • 2-5: Ginger knob, peeled and julienned
  • 1: Spring onion (scallion), cut into 3 cm lengths
  • ½: Onion, peeled and sliced
  • 1: Red chili, julienned
  • 1 tablespoon: Rice wine

Sauce

  • 2 tablespoons: Fish sauce
  • 2 tablespoons: Sugar
  • 2 cloves: Garlic, peeled and finely chopped
  • 2: Red chili, finely chopped
  • 1: Lime juice
  • 1.5 cm: Ginger, peeled and finely chopped

Directions:

 

  • Combine all sauce ingredients. Mix well and set aside.
  • Slit open squid tubes and flatten.
  • Make diagonal cuts on the inner surface then slice.
  • Place squid on a deep heatproof (flameproof) plate and cut top with ginger, spring onion, onion and chili.
  • Pour rice wine over.
  • Steam for 10 minutes.
  • Serve hot with sauce on the side.

 
 
Stuffed Squid

Stuffed Squid

Authentic and delicacy dish from squid. It contain the great combination of squid and pork and the taste of these really get on well. This is one of my most favorite dish from squid.








Ingredients: Serves 4-6

  • 25 g: bean thread vermicelli, soaked then cut into short strands
  • 15 g: black fungus, soaked then shredded
  • 225 g: minced lean pork
  • 2: spring onions, chopped
  • 1 tablespoon: fish sauce
  • 1: egg, beaten
  • 8-12: small squid, headless, cleaned
  • 1-2 tablespoons: vegetable oil
  • lettuce leaves
  • Spicy Fish Sauce, as a dip
  • salt and ground black pepper


Directions:

  • In a bowl, mix vermicelli, fungus, pork, salt, pepper, spring onions, fish sauce and egg. Fill squid with stuffing mixture, then steam them for 25-30 minutes. Remove squid from the steamer. Heat oil in a frying pan and fry stuffed squid for 3-4 minutes, turning once. Serve hot on a bed of lettuce with Spicy Fish Sauce as a dip.
  • Squid are sometimes available ready cleaned, with tentacles still attached. If wished, the squid can be steamed in advance and then fried just before serving.
 
Crispy Squid Recipe

Crispy Squid

Crispy fried squid always have very good flavor, crispy but not chewy. This is very popular dish from squid in Vietnam and can be used as perfect starter or snack for having with beer or alcohol. The preparation and cooking way also very simple and I think everyone can do it.







Ingredients: Serves 4

  • 500 g: Squid, cleaned
  • 2 tablespoons: Rice vinegar
  • 500 ml: Water
  • 1/4 teaspoon: Ground white pepper
  • 1 teaspoon: Salt
  • 2 tablespoons: Cooking oil, for deep frying
  • Mayonnaise
  • Chili sauce

Batter

  • 1: Egg, well beaten
  • 100 g: Plain (all purpose) flour
  • 50 g: Tapioca flour
  • 1 tablespoon: Cold water
  • 1 tablespoon: Cooking oil
  • 1/2 teaspoon: Salt
  • 1/2 teaspoon: Ground white pepper
  • 1 teaspoon: Annatto seed oil

Garnishing

  • 1 sprig: Lettuce
  • ¼: Cucumber, sliced

Directions :

  • Score squid tubes with criss-cross cuts then cut into bite-sized pieces
  • Bring vinegar and water to the boil.
  • Blanch squid, then drain well.
  • Marinate squid with pepper and salt.
  • Combine batter ingredients.
  • Heat oil for deep frying. Dip squid in batter then deep fry in hot oil until golden brown.
  • Serve with mayonnaise, chili sauce, lettuce and sliced cucumber.