Chả Mực Tôm (Squid and Shrimp Cake)
60% chuẩn vị · Vietnamese Fusion
A creative twist on Chả Mực Hạ Long, incorporating shrimp for added sweetness and a different texture. This variation offers a richer flavor profile while still maintaining the essence of the original dish.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fresh squid (cleaned)300g
- Fresh shrimp (peeled and deveined)200g
- Shallots (finely minced)2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil (for frying)3 tbsp
- Water2 tbsp
Các bước
- 1
Prepare seafood: Clean and cut squid into large pieces. Roughly chop the shrimp.
- 2
Pound seafood: In a mortar and pestle or food processor, pound the squid until it forms a paste. Add the chopped shrimp and pound briefly until combined, ensuring some shrimp texture remains.
- 3
Mix batter: Combine the pounded seafood mixture with minced shallots, fish sauce, sugar, salt, black pepper, and 2 tbsp of water. Mix thoroughly.
- 4
Form cakes: Shape the mixture into small, flat patties.
- 5
Pan-fry: Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the cakes for about 4-5 minutes per side, until golden brown and cooked through. The shrimp may turn pinkish-orange.
- 6
Serve: Drain on paper towels and serve hot.
