Friday, October 22, 2010

Muc Rang Muoi (Salt and Pepper Squid)

I finally made it to the Vietnamese market and bought ingredients to make Muc Rang Muoi. This dish is very simple to make and only requires 3-4 ingredients. This dish can be served with white rice or as an appetizer. Let's get started!

1 lb. squid
2-3 jalapenos
tempura mix (if you don't have tempura, then just use flour)
oil for frying
2 Tbsp olive oil
scallions (optional)
slices of onion (optional)

Step 1
Clean squid: Separate the tentacles and cut off the part with the eyes. Peel off the skin. Pull out the plastic like part (see pic). If you buy the ones that are already cleaned, you may skip the cleaning part.

Step 2
Cut the squid into 1/2 to 3/4 inch rings. Prepare a ziploc bag with an overflowing 1/2 cup of tempura mix. Slightly drain squid and toss in ziploc bag. Place in freezer for 30 minutes. In the mean time, slice your jalapenos, cut your scallions into 1 inch pieces, and set aside.

Step 3
After 30 minutes, heat a small pot with oil. Take squid out of freezer and when oil is hot start frying your squid until golden brown. Once you are done with frying, heat 2 Tbsp olive oil in a wok or large pan and add your jalapenos. Let cook on medium for a minute or two. Then add squid and sprinkle a dash of salt and pepper then toss for a minute. Add scallions and toss for another minute. Plate your squid and it's ready to be served. You may serve this dish with lime/lemon, pepper, and salt dip.

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