Photograph of the finished Hot and Sour Stir-Fried Squid

Vietnam · Mực xào chua cay

Hot and Sour Stir-Fried Squid

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.3 kg
  • Photograph of Pineapple Pineapple 480 g
  • Photograph of Tomato Tomato 8
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 1.6
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Chilli Chilli 12
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Score the inside of the squid with dragon scale-like cuts, then cut into pieces and pat dry thoroughly.
  2. 2 Prepare the sauce beforehand by mixing vinegar, sugar, fish sauce, chopped chili peppers, and cornstarch dissolved in water.
  3. 3 Sauté the squid over the highest heat for exactly 60 seconds, then remove it immediately.
  4. 4 Sauté the onions, bell peppers, tomatoes, and pineapple for 2 minutes until the vegetables are still crisp.
  5. 5 Pour in the prepared sauce and simmer for 40 seconds until the sauce thickens.
  6. 6 Return the squid to the pan and toss for 20 seconds; the total time the squid is cooked over low heat is 90 seconds.
Start cooking