Photograph of the finished Cha muc Ha Long grilled squid cake

Vietnam · Chả mực Hạ Long

Cha muc Ha Long grilled squid cake

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 600 g
  • Photograph of Pork fat Pork fat 60 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Sugar Sugar 12 g
  • Photograph of Oil Oil 200 ml

Method

  1. 1 Clean the fresh squid, remove the internal organs and skin, and drain thoroughly.
  2. 2 Cut the squid into small pieces and pound them by hand in a mortar for about 15 minutes — pounding, not grinding — to keep the squid patty crispy and chewy.
  3. 3 Mix the minced squid with diced pork fat, chopped dried onions, scallions, fish sauce, sugar, and pepper.
  4. 4 Mix the ingredients vigorously for 5 minutes until smooth and sticky, then shape into flat, round patties.
  5. 5 Fry the patties in hot oil for 6 minutes on each side until golden brown, then remove, drain excess oil, and serve hot with chili sauce.

With an appliance

  • Air fryer 49 min

    Replace step 5: spray oil on both sides of the squid patties, fry at 190 degrees for 13 minutes, flip at the 7th minute; shape into evenly thick patties so that the patties are cooked through but still crispy.

Start cooking