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Muc rang muoi (five-spice squid)
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Infuse your table with vibrant Vietnamese flavors and aromas.
Ingredients:
500g frozen squid tubes, thawed
40g (1/4 cup) plain flour
35g (1/4 cup) cornflour
14.40 gm salt
2 1/2 tsp white pepper
1 tsp Chinese five spice
1L (4 cups) peanut oil
62.50 ml fresh coriander leaves
1long fresh red chilli, halved, deseeded, thinly sliced
1shallot, ends trimmed, thinly sliced
Instructions:
Take a small sharp knife and slice the squid tubes lengthwise from opening to tip. Place the tubes inside up on a clean work surface, then score diagonally. Cut the tubes into 3cm-long, 2cm-wide strips, and pat dry with paper towel.
Combine flour, salt, white pepper, and Chinese five spice in a plastic bag and shake well. Heat oil in a large saucepan or wok to 180°C over medium-high heat until a cube of bread turns golden-brown in 15 seconds.
Coat the squid in the flour mixture, making sure to shake off any excess. Cook one-third of the squid in the oil for 1-2 minutes until tender and light golden, turning occasionally. Place on a plate lined with paper towel. Repeat with the remaining squid in two more batches, reheating the oil as needed. Arrange the cooked squid on a serving plate and sprinkle with coriander, chilli, and shallot. Enjoy!