Dried squid
Flattened dried squid
Seasoned Shredded Squid
Dried squid snack
Tiếng Việt
ไทยFried dried squid with fish sauce is a popular snack at gatherings with friends or weekend get-togethers. The salty-sweet flavor of fish sauce blends with the fragrant aroma of fried garlic, coating each chewy, crispy squid strand, creating an irresistible dish. This article by Ola Squid will guide you through how to make fried dried squid with fish sauce step by step, along with tips to keep the squid from becoming too tough when frying.
How to choose good dried squid for frying with fish sauce
The quality of the dried squid largely determines how delicious the final dish will be. Good dried squid gives off a distinctive fragrant aroma when grilled, with meat that is chewy in just the right way, neither tough like rubber nor crumbly when torn.
When choosing dried squid, you should carefully observe the following characteristics:
- Color: the squid’s body has a natural light pink color, not too pale white or overly dark yellow.
- White powder layer: evenly coats the squid’s body, this is a layer of naturally crystallized salt formed during the drying process, not a sign of mold.
- Aroma: the distinctive scent of dried squid, without any foul, damp, or unusual odor.
- Body thickness: a thick body with firm meat usually yields chewier, tastier squid strands than thinner types.
For those who don’t have ingredients on hand yet, Ola Squid offers grade-1 dried squid carefully selected from the fishing stage through to the drying process, suitable for preparing this fish sauce fried dish at home.
Ingredients to prepare
The recipe below is suitable for a serving of about 3-4 people as a snack or drinking accompaniment.
| Ingredient | Quantity |
| Grilled dried squid | 2 squids |
| Sugar | 2 tablespoons |
| Fish sauce | 2 tablespoons |
| Garlic | 2 bulbs |
| Chili | 2 pieces (to taste) |
| Cooking oil | 3 tablespoons |
| Margarine | 1 tablespoon |
You should choose fish sauce with high protein content and a mild salty taste so the sauce doesn’t turn out too harsh. Margarine helps the sauce achieve a glossy finish and a richer, more fragrant aroma when sautéed with garlic.
How to make simple fried dried squid with fish sauce at home
The process of making fried dried squid with fish sauce consists of four main steps, carried out in sequence from grilling, pre-frying, to coating with sauce.
Step 1: Grill and shred the squid
Grill the dried squid briefly over charcoal or in an oven at medium heat until the squid is just cooked through and gives off a fragrant aroma. Then use a pestle or the back of a knife to lightly pound it, softening the meat and making it easier to shred into bite-sized strips.
Step 2: Pre-fry the squid
Heat the cooking oil, add the shredded squid, and fry quickly for about 30-45 seconds until the strands curl slightly and turn light golden. Remove the squid and let it drain on absorbent paper.
Step 3: Make the fish sauce mixture
Dissolve the sugar and fish sauce in a small bowl, stirring well until the sugar is fully dissolved. In a separate pan, sauté the minced garlic in cooking oil until evenly golden, then add the margarine, stirring until melted and fragrant with a rich aroma.
Step 3: Coat the squid with sauce
Pour the sugar and fish sauce mixture into the pan with the sautéed garlic, and simmer over low heat until the sauce slightly thickens. Add the pre-fried squid, stirring continuously so the sauce coats each strand evenly, avoiding clumping at the bottom of the pan.
Step 4: Finish and plate the dish
Once the sauce has thickened, evenly coating the squid with a light glossy sheen, turn off the heat. Transfer the squid to a plate, sprinkle with sliced chili if you like it spicy, and serve immediately while still warm to fully enjoy the crispy, chewy texture of the squid.
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Tips to keep the squid perfectly chewy without becoming tough
Many people end up with tough or overly dry fried dried squid with fish sauce simply because of a few small mistakes in the grilling and frying steps. Below are notes to help keep the squid tender and chewy, with the sauce evenly coated, without burning.
- Do not grill the squid for too long, or it will dry out and become hard to shred.
- Fry quickly over medium heat, as prolonged frying makes the squid tough and hard.
- Stir the squid while the fish sauce is still hot so it absorbs evenly without clumping.
- The fish sauce should be just slightly thickened, as simmering too long will dry the squid out.
By applying these tips correctly, your batch of fried dried squid with fish sauce will achieve just the right chewy, crispy texture, with a glossy coating of sauce, without becoming as tough as boiled squid.
Frequently asked questions
How long can fried dried squid with fish sauce be kept?
If stored in an airtight container in the refrigerator, the dish stays good for about 2-3 days. It’s best to reheat it in a pan before eating so the squid stays crispier.
Can margarine be replaced with another ingredient?
It can be replaced with regular cooking oil, though the sauce will be less rich and less glossy compared to using margarine.
Why does fried dried squid with fish sauce turn out tough?
This is usually caused by grilling the squid for too long over high heat or frying it for an extended period, which causes the squid meat to lose moisture and become tough.
Making fried dried squid with fish sauce doesn’t need to be complicated, what matters is choosing the right good-quality dried squid and timing the frying and sauce coating correctly. Just follow the recipe above and you’ll be able to make this rich, flavorful snack right at home.
If you don’t have ingredients ready, visit Ola Squid to pick out quality whole dried squid, properly processed and dried to standard, ready for your first delicious batch of fried dried squid with fish sauce.
