Deep fried squid with plantain/banana fritters - pt. 2

1 servings

Ingredients

Quantity Ingredient
see part 1 for ingredients

Directions

*(Muc Chien Voi Chuoi Chien).

1. Make the fritters first. Make the batter by mixing the flour and salt. Stir the cinnamon, egg, and milk together and add to the flour and salt mixture. Mix thoroughly usinga wire whisk. Place on a low shelf in the refrigerator for at least 30 minut 2. Add the egg and then 2 tablespoons sugar to the plantain, eating continuously. Mix the flour and baking powder, stir into the plantain mixture and blend thoroughly. Coat the mixture, a tablespoon at a time, with the batter. Heat the oil and fry thes 3. Make the Nuoc Cham sauce. Place the garlic, chili, sugar, lime or lemon juice, vinegar, Nuoc Mam sauce, and water in a blender or food processor and blend for 30 seconds untilthe sugar dissolves. Set aside. 4. Separate the head and body of the squid by pulling apart gently. Cut off and chop up the tentacles; discard the head. Peel off the membrane from the body.

Wash the squid under cold water and cut the body into rings. 5.

Combine the squid, tentables, garlic, Nuoc Mam sauce, if used, dill, and black pepper. Allow to marinate for 30 minutes. Coat the rings and tentables in cornstarch, shaking off excess. 6. Heat the oil until it starts to smoke. Drop in the squid a few pieces at a time and deep--fry for about 1 minute or until golden brown. Remove and drain on paper towels. 7. On a serving plate, make a ring with the plantain fritters and heap the deep-fried squid in the middle. Serve hot with the Nuoc Cham sauce in a small bowl.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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