How to Make Vietnamese Fried Crispy Squid

Prepare the Squid

Remove the squid head, and discard the ink sac and the slimy membrane at the end of the squid's head. Squeeze out the squid's eyes, as they will darken the dish during cooking. Also, remove the beak located between the tentacles.

Pull out the backbone along the squid's back and peel off the outer skin. This skin will turn purple-pink when cooked.

Next, deodorize and clean the squid by rubbing it with coarse salt and ginger wine. If you don't have ginger wine, crush some fresh ginger and rub it with the salt.

After rubbing with the ginger and salt, rinse the squid and let it drain.

Cut the squid into bite-sized pieces. First, separate the two squid fins, keeping the smaller fin intact.

For fried crispy squid, cut the squid into rings about the thickness of a finger. Cut the squid head into two parts.

Prepare Other Ingredients

Mince the ingredients for marinating the squid, such as garlic, ginger, lemongrass, and chili.

Marinate the Squid

For 600g of squid, marinate with:

• 1 teaspoon of seasoning powder
• 1/2 teaspoon of ground pepper
• 1/2 teaspoon of MSG
• 1/2 tablespoon of oyster sauce
• 1 tablespoon of cooking oil

Mix well, then add the minced ingredients and let the squid absorb the flavors for 15-20 minutes.

Prepare the Batter

There are two types of batter for frying squid: a wet batter made with unsalted tempura flour and a dry batter made with panko breadcrumbs.

For the wet batter:

• 200g of tempura flour
• 2 eggs for fluffiness and flavor
• 1 tablespoon of cooking oil
• 175ml of water

Mix the water in gradually until the batter is thick enough to flow smoothly off the whisk without breaking.

For the dry batter:

Place 300-400g of panko breadcrumbs in a separate bowl to coat the squid after dipping in the wet batter.

Prepare Dipping Sauce

Fried crispy squid is even more delicious with a dipping sauce. You can prepare it as follows:

• 2 tablespoons of mayonnaise
• 1/2 tablespoon of chili sauce
• 1/2 tablespoon of ketchup
• A few drops of sesame oil
• 1 teaspoon of lime juice

Mix well and sprinkle with toasted sesame seeds. This sauce is creamy, savory, slightly sweet, and tangy.

Fry the Squid

Before dipping the squid in the batter, remove any excess marinade from the surface of the squid. Dip the squid in the wet batter, then lift and let the excess batter drip off. Coat the squid in the panko breadcrumbs. Repeat with all the squid pieces.

Heat oil in a pan, enough to fully submerge the squid for even frying.

Once the oil is hot, fry the squid over medium-high heat. Make sure to flip the squid to ensure even browning. However, don't flip too early or the batter may come off. Wait until the outer layer is firm before flipping.

Fry until golden brown and crispy. When the outer layer is firm and crunchy, remove and drain on paper towels. For extra crispiness, you can fry the squid a second time. However, be careful not to overcook as the squid will become tough.

If desired, you can toss the fried squid with some cheese powder for an additional layer of flavor. Crispy fried squid is best enjoyed hot, with its crunchy texture and savory dipping sauce. It's a great dish for parties or entertaining guests, both delicious and visually appealing.

Enjoy your delicious fried crispy squid!