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Fish Sauce Fried Squid
Rate this recipeFish sauce fried squid keeps the squid sweet, tender and chewy, with a crisp outside. You'll never tire of it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Squid
500 g
Lettuce
200 g
Tomatoes
1 piece
Ginger
1 piece
Spring onions
1 stalk
Garlic
4 clove
Chilies
2 piece
Coriander
50 g
Implementation Steps
01
Dry-roast the pan you'll fry the squid in with a little fine salt until the salt is dry and turns light golden, then discard the salt and add cooking oil. This stops the squid sticking and gives it a lovely golden color.
02
When the oil is very hot, add the squid and fry over low heat until golden on all sides.
Then lift the squid out into a small basket to drain, pour off some of the oil and fry 1 spoonful of minced shallots and garlic (use more garlic) and a little minced chili until fragrant.
Spread the squid over the pan, drizzle the prepared fish sauce mixture evenly over all the squid and turn the heat right down. Cook until the liquid has just reduced, the squid turns a deep amber color and the fish sauce coats it.
Then lift the squid out into a small basket to drain, pour off some of the oil and fry 1 spoonful of minced shallots and garlic (use more garlic) and a little minced chili until fragrant.
Spread the squid over the pan, drizzle the prepared fish sauce mixture evenly over all the squid and turn the heat right down. Cook until the liquid has just reduced, the squid turns a deep amber color and the fish sauce coats it.
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