Craving a deliciously crunchy and savory snack? Look no further than crispy fried dried squid! This popular Asian street food is surprisingly easy to make at home, offering a satisfying textural contrast and addictive umami flavor. Forget expensive takeout – with just a few simple ingredients and a little know-how, you can whip up a batch of this irresistible treat in your own kitchen. The intense flavor of the dried squid is perfectly complemented by a simple fish sauce marinade, resulting in a snack that's both complex and deeply satisfying.
This recipe provides a foolproof method for achieving perfectly crispy, golden-brown squid every time. Forget tough, chewy squid – we'll guide you through the essential steps to ensure your dried squid is cooked to crispy perfection. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Colander or oil-absorbing paper
- Chopsticks
Ingredients
- Dried squid: 200g
- Beer: 1 can
- Onion: 1
- Green onion (only the white part)
- Chili peppers
- Minced garlic: 1 tablespoon
- Water: 1/2 cup
- Sugar: 3 tablespoons
- Fish sauce: 3 tablespoons
- Chili sauce: 2 tablespoons
- MSG (optional): 1/2 teaspoon
- Pepper: 1/2 teaspoon
- Dried chili flakes (optional): 1-2 teaspoons
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Squid and Ingredients
- Soak the dried squid in beer for 5 minutes (smaller squid) or 10 minutes (larger squid). If you don't have beer, soak in water and rinse thoroughly to remove sand and dust.
- Cut the onion into small pieces. Chop the white parts of green onions and chili peppers.
- Prepare minced garlic. Saute until fragrant and set aside.
- Drain the soaked squid and let it air dry for 5-10 minutes (or sun-dry for 10-15 minutes) to prevent oil splattering during frying. A fan can also be used if no sun is available.
- Cut or tear the dried squid into smaller, manageable pieces.
Step 2. Fry the Squid
- Heat oil in a pan. Fry the squid in batches over medium heat for 15-20 seconds until golden brown. Remove and drain excess oil.
Step 3. Make the Fish Sauce Mixture
- Combine water, sugar, fish sauce, chili sauce, MSG (optional), pepper, and dried chili flakes (optional). Stir well and let it dissolve.
- In a clean pan, add cooking oil and saute the minced garlic until fragrant. Add the prepared sauce and cook until thickened.
- Add the onions to the sauce and stir briefly. Add the fried squid, stir to coat, then add the green onions and chili peppers. Mix well.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Using smaller dried squid results in a crispier texture.
- Soaking in beer removes the pungent smell of squid and adds fragrance.
- Don't fry the squid for too long; otherwise, it will become bitter.
- Fry squid in batches to ensure even crispness.
- Adjust the amount of salt in the sauce based on the saltiness of the dried squid.
Nutrition
- N/A
FAQs
1. Can I use fresh squid instead of dried squid?
No, fresh squid has a much higher moisture content and won't crisp up the same way. Dried squid is essential for this recipe.
2. How do I store leftover crispy fried squid?
Store leftover squid in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. It will lose some crispiness over time.
So there you have it – crispy fried dried squid, a simple yet incredibly rewarding snack that's perfect for sharing (or not!). This easy recipe delivers a powerful punch of flavor and satisfying crunch in minutes. Enjoy this addictive treat as a standalone snack or alongside your favorite drinks!