Fried squid with lolot leaves is a familiar dish, easy to make and suits many families’ tastes. You only need fresh squid, a few lolot leaves, and some basic spices to have a delicious, flavorful dish that goes perfectly with rice. In this article, Ola Squid will guide you on how to make fried squid with lolot leaves in the simplest way, even if you don’t have much time for cooking.

Summary of content

Ingredients needed for fried squid with lolot leaves

To make fried squid with lolot leaves that is truly delicious, preparing quality ingredients is always the most important step. Fresh squid determines 70% of the success of the dish because only when the squid is elastic will it retain its sweetness and crispiness when fried.

Many people liken fresh squid to the soul of the fried dish; choosing the wrong one will make the whole dish bland. For lolot leaves, choose leaves that are large, dark green, and have a distinct aroma to help the dish smell more fragrant.

Here’s a complete list of ingredients:

Fresh or quality frozen squid
Fresh lolot leaves, green, and not bruised
Finely chopped shallots and garlic
Spices: Salt, pepper, fish sauce, sugar
Cooking oil
A little fresh herbs to eat with

Choosing the right ingredients helps the dish retain its natural crispness and sweetness, while also enhancing the depth of flavor.

Steps to prepare the ingredients

Properly clean the squid

The squid preparation step needs to be careful to remove the fishy smell but still retain the sweetness of the meat. Many people make mistakes in this step, so when frying the squid, it often becomes tough or mushy.

The professional steps are:

Rinse the squid quickly under cold water to remove impurities.
Remove the black ink sac gently to avoid breaking it and causing bitterness.
Remove the eyes and mouth of the squid.
Make 2–3 light cuts on the body to prevent the squid from contracting too much when fried.

A tip from Ola Squid: boil the squid before frying. Boiling quickly in boiling water for 30-40 seconds helps the squid meat firm up, resulting in a much crispier final product. This technique is used by many large restaurants.

Prepare the lolot leaves and herbs

Lolot leaves are the factor that creates the unique aroma of the dish. Choosing the right lolot leaves and preparing them properly will make the dish more attractive.

How to do it:

Choose dark green, large lolot leaves that are not damaged.
Wash and drain completely because wet leaves will cause oil to splatter when frying.
You can slice some of the leaves into strands for crispy eating.

After frying, the lolot leaves will have a slight crispness, releasing a characteristic aroma that makes the fried squid with lolot leaves incredibly alluring.

Instructions for marinating the squid

Perfect spice marinating recipe

Spices determine the richness of the fried squid with lolot leaves, because when frying, the squid needs to have flavor before combining with the lolot leaves.

The recipe suggested by chefs:

1 tablespoon of fish sauce
½ tablespoon of salt
1 tablespoon of pepper
1 tablespoon of finely chopped shallots
½ tablespoon of finely chopped garlic
1 tablespoon of sugar
A little chopped chili (optional)

Mix well to allow the spices to soak into each piece of squid. The harmonious flavor brings a rich, fragrant feeling, but still retains the natural sweetness of the squid.

Ideal marinating time for the squid to absorb the flavor

For the squid to truly absorb the spices, the marinating time is extremely important.

Minimum time: 15 minutes.
Ideal time: 25-30 minutes for the squid to soak deeply, even in the thickest parts.

Do not marinate for more than 45 minutes because the squid may release water and reduce crispiness when fried.

During marinating, you can prepare the lolot leaves and cooking oil to make the process smoother. This is the secret to making the dish quick and professional.

How to fry squid with lolot leaves to be crispy and fragrant

Prepare the cooking oil and suitable temperature

Temperature is the deciding factor in whether the fried squid with lolot leaves is crispy, evenly golden, and not oily or undercooked.

Important notes:

It is recommended to use a deep pot instead of a wide pan.
The amount of oil should be enough to cover the squid to help it become crispy.
Ideal temperature: 165–175°C.
Check the oil by dropping a slice of onion into it: if it bubbles moderately, it’s ready.

Oil that is too hot will burn the outside of the squid but leave the inside undercooked. Oil that is too cold will make the squid absorb oil and become soft.

Steps to fry squid and lolot leaves to a golden color

To achieve a perfectly golden and crispy dish, you can follow these steps:

Step 1: Heat the oil

Pour oil into a deep pot or pan and heat to about 160–170°C.
Check by inserting a chopstick: if it bubbles slightly, it’s ready.

Step 2: Fry the squid

Add the squid to the oil slowly to avoid splattering.
Fry for 4-6 minutes over medium heat:
- The first 2–3 minutes: the squid cooks from the inside.
- The next 2–3 minutes: the squid turns golden, puffs up slightly, and becomes crispy on the outside.
Remove the squid and drain the oil for 1-2 minutes.

Step 3: Fry the lolot leaves

Immediately when the oil is still hot, add the lolot leaves to fry.
Fry for 30-45 seconds until the leaves are crispy, fragrant, and retain their beautiful green color.
Stir gently to prevent burning.

Step 4: Complete

Remove the lolot leaves and place them on paper towels for about 30 seconds to drain.
Arrange the squid and lolot leaves on a plate and enjoy while still hot.

Fried lolot leaves are an important part of creating an attractive dish, making it both fragrant and visually appealing.

See more:

Instructions for making stuffed squid that is crispy and irresistible

Suggestions for 2 ways to make crispy fried squid that is deliciously addictive

Reveal how to make garlic butter fried squid that is fragrant and everyone loves

Tips to prevent the squid from becoming tough when frying

Squid is easily tough if the technique is wrong. Here are some secrets to keep the squid always tender, soft, and sweet:

Boil briefly before frying to maintain the meat structure.
Do not fry for too long, maximum 4–6 minutes depending on the size of the squid.
Do not fry the squid when it is still wet.
Keep the temperature stable when frying, do not increase or decrease suddenly.

By applying these tips, you will have a squid dish that is tender, not tough, and perfectly cooked.

What dipping sauce is best with fried squid with lolot leaves?

Dipping sauce is the “secret weapon” that makes the fried squid with lolot leaves explode with flavor.

You can choose:

Salt, pepper, and lemon: rich and refreshing.
Fish sauce with garlic and chili: traditional, suitable for Vietnamese tastes.
Mayonnaise mixed with chili sauce: fatty, slightly spicy, very suitable for children.
Passion fruit sauce: sour and sweet, reduces the fat of the fried dish.

Each type of sauce will bring a different experience, making the dish more attractive.

How to store fried squid with lolot leaves properly

If you make a lot and want to store it, follow these instructions to keep the flavor:

Let the squid cool completely before putting it in a container.
Use an airtight container to prevent moisture from entering.
Refrigerate: 24 hours.
Freezer: up to 2–3 days.
When reheating: pan-fry or quickly re-fry to restore crispiness.

Do not reheat in the microwave because it will make the squid soft and lose its natural crispiness.

Frequently asked questions about fried squid with lolot leaves

Is fried squid with lolot leaves suitable for children?

Absolutely! Fried squid with lolot leaves is rich in protein, minerals, and has an appealing flavor to young children. However, you should:

Reduce or omit chili during marinating.
Fry the squid over lower heat to ensure it is soft and not too crispy.
Choose small and tender squid pieces that are easy to chew.

When prepared correctly, the dish is not only delicious but also nutritious for children.

Can I use an air fryer to make this dish?

Yes, and it’s very convenient! However, some adjustments are needed:

Brush a thin layer of oil on the squid.
Arrange the squid without overlapping.
Air fryer temperature: 180°C for 10 minutes, then flip and fry for another 7 minutes.
Add the lolot leaves for the last 3-4 minutes to maintain crispiness.

Although frying with an air fryer is not as crispy as deep-frying, it is lower in fat and better for health.

Is fried squid with lolot leaves fattening?

Squid is naturally low in fat, but fried squid with lolot leaves will have a higher calorie count due to the frying method. However, if you pay attention to the following points:

Use quality cooking oil
Drain the oil thoroughly after frying
Do not eat too much at once

…then this is still a healthy and nutritious dish. You can also switch to air frying to reduce fat content.

Fried squid with lolot leaves will be more delicious if you choose clean, firm squid and prepare it correctly. Just follow the above steps and you can prepare a delicious dish for your family meal.

If you want to choose quality seafood to cook squid dishes, you can see the list of products from Ola Squid’s store including whole dried squid, dried squid rolls, seasoned dried squid flakes,… and many other quality products.

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Ingredients needed for fried squid with lolot leaves