Mực Chiên Nước Mắm (Fried Squid with Fish Sauce)
Crispy fried squid coated in a sticky, sweet, and savory fish sauce glaze.
Contains common allergens
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Instructions
- 1
Prep Squid: Ensure the squid rings are completely dry by patting them down with paper towels. Toss them in a bowl with the cornstarch until lightly but evenly coated. Shake off excess.
- 2
Fry Squid: Heat 2 inches of oil in a wok to 375°F (190°C). Fry the squid in batches for just 1-2 minutes until the coating is crispy and golden. Do not overcook. Drain on a wire rack.
- 3
Fry Garlic: Pour out most of the oil, leaving about 1 tbsp in the wok. Add the minced garlic and fry over medium-low heat until it turns deeply golden and crispy. Remove the garlic and set aside.
- 4
Make Glaze: In the same wok, add the fish sauce, sugar, water, and chili flakes. Heat until it bubbles vigorously and thickens into a syrup.
- 5
Toss: Quickly add the fried squid back into the wok. Toss rapidly for 30 seconds so the sticky glaze coats every ring.
- 6
Serve: Turn off the heat, toss the crispy garlic back in, and serve immediately over a bed of lettuce or cucumbers.
Plan it in Listahan
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