How to Make Crispy Dried Squid and Taro Salad at Home

Taro dried squid salad sounds unusual, but anyone who tries it once usually looks for a way to make it again right away. Crispy, nutty fried taro combined with fragrant, chewy grilled dried squid, drizzled with sweet and sour fish sauce dressing in the right ratio, makes a whole plate of salad with enough flavors and textures while taking less than 30 minutes. This article provides a complete guide from choosing ingredients, the secret to keeping taro crispy for a long time, to how to handle dried squid properly, so you can nail it on your first try.

Ingredients for taro dried squid salad (3-4 servings)

Before stepping into the kitchen, you need to prepare enough ingredients and understand the role of each item. This salad does not have any particularly hard-to-find ingredients; most are readily available at nearby markets or supermarkets. What determines the flavor is the quality of the two main items: taro and dried squid.

The complete ingredient list for 3-4 people:

Ingredients	Quantity
Dried squid (tube squid or bigfin reef squid)	200g
Taro	400g
Carrot	1 small tuber (~100g)
Cucumber	1 fruit
Onion	½ tuber
Purple cabbage (optional)	100g
Roasted peanuts	3 tablespoons
Shallots (golden fried)	2 tubers
Garlic (minced)	3 cloves
Fresh chili	2–3 fruits
Basil leaves	1 small handful
Salad dressing: Fish sauce	2 tablespoons
Sugar	1.5 tablespoons
Lemon juice or vinegar	1 tablespoon
Chili sauce	1 tablespoon
Filtered water	2 tablespoons

Note: Prioritize natural squid without added additives, with an intact body and a natural light brownish-yellow color. Avoid squid with an unusually dark yellow color or a chemical smell when trying to break it, as this is often a sign of dyed squid or unsafe preservatives.

Ingredients needed to make taro dried squid salad

Delicious dried squid from Ola Squid is a worthwhile choice for this dish: no preservatives, clear natural sweetness after grilling, suitable for both direct consumption and making salads at home.

How to choose delicious taro for deep frying

Many people buy taro without paying attention to the variety, buying whatever they see at the market, only to wonder why the taro is soft and not crispy after frying. In fact, taro has many types, and only waxy taro yields long-lasting crispiness and the distinct nutty flavor characteristic of this salad.

Watery taro has thin flesh and high water content, remaining crispy for a short time after frying before softening quickly due to high internal moisture. Waxy taro has thick, firm flesh with less water, cooks evenly from inside out, and retains its crispiness significantly longer when tossed in salad.

Several points to note when choosing taro at the market:

• Choose waxy taro, not watery taro: thick flesh, less water, stays crispy longer, and has a more pronounced natural nutty and fatty flavor
• Recognize good taro: dry skin, unblemished surface, no mold spots, and does not indent or become mushy when pressed gently
• Prioritize medium size (about 100–150g/tuber): easier to peel and shred evenly compared to tubers that are too big or too small
• When trying to cut: taro flesh ranging from ivory white to light purple, even grain, not waterlogged or having a strange smell indicates good taro

Choose medium-sized waxy taro with dry skin and no mold

A small tip when going to the market: choose tubers with a little dirt still clinging to the outer skin; freshly dug taro usually still has soil and is fresher than washed taro left sitting for a long time.

How to prepare dried squid before mixing the salad

The squid preparation step is usually rushed the most, but in reality, this is the stage that most affects the aroma and texture of the squid strands in the salad plate. Properly grilled squid will puff evenly, with a distinctive light smoky aroma, shredded into long, chewy strands without crumbling. Conversely, over-grilling or leaving it on the heat too long will make the squid hard and develop an unpleasant slight bitterness.

For taro dried squid salad, the method of grilling directly on a gas stove is most suitable because it creates a characteristic aroma that contrasts very well with the nuttiness of fried taro. Below are the specific steps:

• Grill directly on a gas stove: Clamp the squid with stainless steel tongs or place it on a grilling rack, turn on low heat. Grill for about 1–2 minutes per side until the squid puffs slightly, the outer surface turns evenly yellow, and the aroma releases clearly
• Beat gently before shredding: After grilling, let the squid cool slightly then use a pestle or the back of a knife to pound lightly so the squid meat loosens up.
• Shred along the grain of the squid: It is important to shred vertically, not cut horizontally with scissors. Horizontal cutting severs the grain, making the strands crumbly and losing their chewy texture when tossing the salad
• Want crispier squid strands: After shredding, put them into hot oil and fry briefly for 30–45 seconds, then immediately remove to absorbent paper. The squid will have an extra light crispy outer layer, suitable if you prefer a clearer texture when eating

Process dried squid to make it crispier before mixing the salad

Note: Do not grill too long even if the squid is not evenly yellow yet. If the heat is sufficient but the squid takes time to turn yellow, you can flip it 1-2 more times instead of leaving it in one place. Hard and bitter squid after grilling is mostly caused by excessive heat or leaving it on the fire for too long.

See more:

• How to grill dried squid with alcohol deliciously and simply at home
• How to grill dried squid with an induction cooker softly, sweetly without burning

The secret to frying super crispy taro without getting soggy

This is the step many people find most difficult when making taro dried squid salad. The fried taro looks golden and beautiful, but turns mushy and loses its texture after just 5-10 minutes. The reason is usually not the taro itself but incorrect frying technique.

There are three main reasons why fried taro does not stay crispy long: slicing to the wrong thickness, the taro not being completely dry before frying, and tossing the salad while the taro is still hot. Mastering these three points ensures the taro retains its crispiness even after being tossed with the dressing.

Step-by-step standard process:

• Wear gloves when peeling and slicing taro, because taro sap contacting hand skin causes unpleasant itching, especially for sensitive skin
• Slice or grate into strands 0.3–0.5 cm thick: Strands that are too thin burn easily and crumble into bits; strands that are too thick turn yellow on the outside before the inside is cooked
• Soak immediately in diluted saltwater (1 teaspoon of salt mixed with 1 liter of water) for 10 minutes to remove slimy sap and keep the taro from turning dark
• Take out, pat thoroughly dry with a clean towel or kitchen paper before putting in the pan – remaining water on the surface will cause strong oil splattering and make the taro absorb more oil, making it soggy easily
• Deep fry on medium heat: Do not fry on high heat because the outer surface turns yellow quickly while the inside is not cooked, making the taro soft after removal. Fry on medium heat so the taro cooks evenly from inside out

Deep fry taro to keep it super crispy

• Let cool for at least 10 minutes before mixing the salad: Hot taro when mixed will continue to absorb moisture from the dressing and soften faster. Cooled taro has its outer layer set, retaining crispiness significantly longer

Making salad dressing in the correct ratio

Whether a salad dressing is delicious or not lies in the ratio, not any special secret. Most bland or harshly flavored salads are due to mixing by feel, without a base ratio to adjust. For taro dried squid salad, the dressing needs to be flavorful enough to penetrate the taro and squid strands – two ingredients with quite high seasoning absorption capacity.

Base ratio for taro dried squid salad dressing:

2 fish sauce : 1.5 sugar : 1 lemon/vinegar

How to mix in the correct order:

• Dissolve sugar in fish sauce and filtered water first, because undissolved sugar will create localized sharp sweetness when tossed into the salad
• Add lemon juice or vinegar after the sugar has completely dissolved
• Add minced garlic and chili, and chili sauce, then stir well
• If you want the seasonings to dissolve more evenly, you can gently boil on the stove for about 1 minute and let it cool completely before use

An important rule when tasting dressing: the flavor must be about 20% stronger than normal taste. Taro and squid will absorb some seasoning when mixed. If the dressing is just right from the start, the salad will taste noticeably bland after mixing. Quick testing method: dip a freshly fried taro strand into the dressing, taste it, and if it tastes just right, the dressing needs to be a bit stronger.

Additionally, do not mix the dressing into the salad earlier than 15 minutes before eating. The longer the dressing contacts the taro and vegetables, the more soggy and bland the salad becomes. Tossing close to mealtime is the only way to preserve the right texture and flavor of the dish.

Step-by-step instructions for making taro dried squid salad

By now all ingredients are ready: fried taro golden and cooled down, dried squid grilled and shredded, vegetables prepped cleanly, salad dressing mixed in the correct ratio. The salad tossing part is actually the fastest step in the whole process, but the order of adding ingredients and hand-tossing methods affect whether the taro gets crushed or not.

Step 1 – Preparing vegetables:

• Grate carrots into thin shreds, wash cleanly
• Cut cucumber in half, use a spoon to scrape out the seed core (to prevent releasing water), cut into shreds or diagonal slices
• Slice onion thinly, soak in cold ice water for 5 minutes then remove, the onion becomes less pungent and retains its crispiness

Step 2 – Frying taro:

• Prepared, pat-dried taro, put into a pan of medium-heat deep oil
• Fry until evenly golden on all sides, remove to oil-absorbing paper
• Let cool completely, at least 10–15 minutes, before putting into the mixing bowl

Step 3 – Processing dried squid:

• Grill directly on a low-heat gas stove for 1–2 minutes/side until the squid puffs and smells fragrant
• Let cool slightly, beat gently with a pestle, shred along the grain
• If you prefer crispier: fry briefly through hot oil for 30–45 seconds, remove to absorbent paper

Step 4 – Mixing the salad:

• Put taro, carrots, cucumber, onion, purple cabbage, and shredded squid into a large bowl
• Drizzle salad dressing bit by bit, use chopsticks or clean hands to mix gently. Note not to mix too strongly to avoid breaking the taro
• Sprinkle crushed roasted peanuts, golden fried shallots, and basil leaves on top, toss gently one last time

Step 5 – Plating and enjoying:

• Plate the salad on a wide dish, sprinkle a little more peanuts and fried shallots on top for visual appeal
• Consume immediately after mixing, best served with shrimp crackers or grilled rice paper
• Keep a few long squid strands and basil leaves to garnish the top of the plate before serving. The salad plate will look much more attractive and colorful

Simple taro dried squid salad recipe, praised by everyone

Some variations you can try

Taro dried squid salad is the best original formula, but if you want to change slightly or don’t have taro on hand, there are many variations using dried squid with equally appealing results.

Dried squid is a versatile ingredient – its characteristic rich flavor combines with many vegetables having crispiness equivalent to taro or fresh sourness. The variations below all retain the sweet and sour fish sauce dressing and squid handling method, only replacing the taro part:

• Green mango dried squid salad: Replace taro with shredded green mango for a sharper sour taste, no frying needed, faster to make; suitable for summer days or when a lighter taste is desired
• Ambarella dried squid salad: Shredded green ambarella, harsher sourness than mango, combines well with flavorful dried squid; often served with chili salt instead of fish sauce dressing
• Green papaya dried squid salad: Chewy and crispy shredded green papaya, lighter flavor than mango so it needs a slightly stronger dressing; close to traditional papaya salad style but adds flavor depth from dried squid

You can adapt into many other dried squid salad dishes for food variety

• Taro dried squid salad with roasted baby shrimps: Keep the original recipe, add salt-roasted silver shrimps in the final step, adding protein to the dish, making it more suitable for large gatherings

No matter which variation you make, the key remains the quality of the dried squid. Natural dried squid sources without added additives will yield a more stable flavor across all these variations, unlike chemically-treated squid which usually loses its aroma after grilling and cannot be compensated for by seasonings.

Where to buy dried squid to make delicious, safe salad?

Dried squid accounts for about 50% of the flavor of the entire salad. Taro can be chosen incorrectly and still corrected with frying techniques, but poor-quality dried squid, even when properly grilled and correctly shredded, will hardly achieve the natural sweetness and distinct aroma this dish requires.

The dried squid market currently has many types with quite large quality disparities. Color-dyed squid, chemically preserved squid is usually cheaper but loses its scent after grilling, tastes bland, or has a slight chemical taste mixed in. With salad being a dish where squid is eaten directly after grilling and shredding without prolonged heat processing, ingredient quality affects flavor more clearly than any other dish.

A few criteria to choose a reliable dried squid source:

• Natural dried squid, no color additives: Recognized through natural light brownish-yellow color, not brilliant yellow or dark orange
• Clear origin: Knowing clearly the fishing region, drying method, with no added preservatives
• Smell when trying to break: Good squid has a mild ocean scent, no pungent odor or chemical smell
• Intact squid body, not broken or moldy

Ola Squid provides natural dried squid meeting all the above criteria: no preservatives, clear origin, clear natural sweetness after grilling. This is a suitable choice for both making salads at home and eating directly, convenient to order online without having to go to the market to find individual sources.

Taro dried squid salad has no complicated steps, but has several small points determining success or failure: taro must be pat dried and cooled before mixing, squid must be grilled at the right temperature and shredded in the right grain direction, dressing needs to be mixed slightly stronger than normal taste and tossed close to mealtime. Mastering these four points gives you a plate of salad turning out right on the very first try.