Mực Chiên Nước Mắm Tỏi Ớt (Garlic Chili Fried Squid)
85% chuẩn vị · Vietnamese
A slightly simplified yet flavorful variation of Mực Chiên Nước Mắm, this version amps up the garlic and chili for a bolder taste. It's quicker to prepare while retaining the essential fish sauce flavor.
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Nguyên liệu
- Squid (cleaned, body and tentacles)500g
- Fish sauce3 tbsp
- Sugar1.5 tbsp
- Garlic (minced)5 cloves
- Chili (minced)1-2
- Scallions (chopped)2 stalks
- Cornstarch2 tbsp
- Vegetable oil (for frying)1 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water1 tbsp
Các bước
- 1
Prepare the squid: Cut the cleaned squid into bite-sized pieces. Pat dry thoroughly.
- 2
Make the sauce: Combine fish sauce, sugar, minced garlic, minced chili, and 1 tbsp water in a bowl. Set aside.
- 3
Coat the squid: Toss squid pieces with cornstarch, salt, and pepper.
- 4
Fry the squid: Heat oil over medium-high heat. Fry squid in batches until lightly golden and cooked through. Drain.
- 5
Sauté aromatics: Drain most oil, leaving 1 tbsp. Sauté minced garlic and chili in the pan for 30 seconds until fragrant.
- 6
Glaze and combine: Add the fish sauce mixture to the pan and simmer briefly. Add fried squid and chopped scallions, tossing to coat. Serve hot.
