Saigon Sizzle: Crispy Butter-Garlic Squid (Mực Chiên Bơ Tỏi)
Details
This dish is a true taste of Vietnamese street food culture, offering an irresistible combination of textures and flavors. Imagine perfectly crispy, golden-fried squid rings getting a final toss in a sizzling pan of melted butter, packed with fragrant, finely chopped garlic. It's a simple concept with a massively flavorful payoff, delivering a garlicky, buttery, and savory crunch in every bite. This quick and easy recipe brings the vibrant energy of a Saigon night market right into your kitchen.
Ingredients
Instructions
Prepare the Squid
Pat the cleaned squid rings thoroughly dry with paper towels. This is crucial for a crispy finish. In a bowl, season the squid with salt and pepper.
Set up Breading Station
In one shallow dish, lightly beat the two eggs. In a second dish, whisk together the flour and cornstarch.
Coat the Squid
Working in batches, dip the squid rings first into the beaten egg, allowing any excess to drip off. Then, dredge them thoroughly in the flour mixture, ensuring each ring is fully coated. Place the coated rings on a wire rack.
Fry the Squid
Fill a large, heavy-bottomed pot or wok with about 3 inches of vegetable oil and heat it to 350°F (175°C). Carefully add the squid to the hot oil in small batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a wire rack to drain excess oil.
Make the Garlic Butter Sauce
In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden, but not burnt. Stir in the fish sauce and sugar until the sugar dissolves.
Combine and Serve
Add the crispy fried squid to the skillet with the garlic butter sauce. Toss everything together quickly to coat the squid evenly. Immediately transfer to a serving platter, garnish with chopped scallions or cilantro, and serve hot.
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