Squid is one of the seafood options that is not only easy to turn into delicious dishes, but also saves time and money, making it very suitable for the needs of home cooks when shopping. Today, Khô bò CALI will show you how to make crispy and chewy baby squid fried in fish sauce – a real rice-killer dish!
Ingredients for Crispy Baby Squid in Fish Sauce
To prepare this irresistibly crispy and flavorful baby squid dish, you will need a selection of fresh seafood, aromatic herbs, and essential seasonings. Each ingredient plays an important role in creating the perfect balance of taste and texture.
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800g of fresh baby squid – clean and tender, ideal for frying
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Shallots, garlic, and chili peppers – to enhance the aroma and add a gentle heat
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Coriander (cilantro) and spring onions – for freshness and garnish
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Filtered water – used for rinsing and light dilution
Seasonings include:
Salt, sugar, seasoning powder, vinegar, cooking oil, fish sauce, chili sauce, oyster sauce, and annatto oil for an appetizing color.
Kitchen tools needed:
A frying pan for cooking and a large bowl for marinating and mixing the ingredients.
How to Make Crispy Baby Squid in Fish Sauce
Step 1: Preparing the baby squid
Place a pot of water on the stove and add 3 crushed shallots (you may replace them with ginger if desired), 1 teaspoon of salt, and 30ml of vinegar. Cover the pot and wait until the water comes to a boil. Once boiling, add the baby squid and blanch them gently.
Use chopsticks to stir lightly for 30–45 seconds, then immediately transfer the squid into a bowl of ice-cold water. Let them soak for 20–30 minutes to maintain their firmness and crisp texture. After that, drain the squid thoroughly and set aside until completely dry.
Step 2: Preparing the other ingredients
Finely chop 4 shallots, 3 cloves of garlic, 2 chili peppers, and 5g of spring onions. Place each ingredient into separate small bowls to make the cooking process more convenient and organized.
Step 3: Lightly frying the baby squid
Heat a deep frying pan or skillet with enough oil to submerge the squid. Before frying, add a small pinch of salt to the oil and stir gently to prevent the oil from splashing.
Carefully add the dried baby squid and deep-fry them for about 5 minutes, or until they turn lightly golden and slightly crispy. Remove from the pan and place them on paper towels to absorb excess oil.
Step 4: Making the fish sauce glaze
In another pan, add 10ml of cooking oil (you may reuse the oil from frying the squid if preferred). Add 5g of annatto seeds and sauté for about 30 seconds to release the color, then remove the seeds.
Add the minced garlic and sauté until fragrant. Next, add the chopped shallots, spring onions, and chili (you can use large red chilies for a milder heat). Stir-fry the mixture until it turns slightly golden and aromatic, then turn off the heat temporarily.
Now add the following seasonings to the pan:
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30ml fish sauce
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20ml chili sauce
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10ml oyster sauce (or soy sauce as a substitute)
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10g sugar
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10g seasoning powder
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30ml water
Turn the heat back on and cook the mixture, stirring continuously until the sugar dissolves and the sauce becomes thick and glossy. Lower the heat to medium or low. Add the fried squid to the pan and toss well for 5–7 minutes until every piece is evenly coated in the rich, sticky sauce.
Final Dish
Turn off the heat and transfer the baby squid to a serving plate. For an appealing presentation, garnish with fresh coriander leaves and a few slices of red chili.
Serve the crispy, savory baby squid with a bowl of hot steamed rice, a truly satisfying and comforting meal that is perfect for family dinners. Hopefully, this recipe from Khô bò CALI helps you save time and brings more delicious ideas to your table. Thank you for reading, and we wish you and your family many enjoyable meals together!
