Photograph of the finished Rau Củ Và Mực Chiên

Vietnam · Rau củ và mực chiên giòn

Rau Củ Và Mực Chiên

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

What to get ready

  • Photograph of Squid Squid 1.8 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Zucchini Zucchini 14.1 oz
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Cornstarch Cornstarch 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 1 ⅔ cups
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Score the inside of the squid with dragon scale-like cuts, then slice it into rings and pat it thoroughly dry.
  2. 2 Cut the vegetables into 8 mm thick strips so they cook at the same time.
  3. 3 Roll the squid and vegetables in egg, then in cornstarch, and gently pat to coat with a thin layer of flour.
  4. 4 Fry the vegetables first at 170 degrees for 4 minutes, then fry the squid at 200 degrees for exactly 60 seconds.
  5. 5 Fry the squid quickly because it becomes tough if fried for more than 90 seconds; sprinkle with salt and pepper and squeeze some lemon juice over it before serving.

With an appliance

  • Air fryer 39 min

    Replace step 4: spray oil on the battered vegetables and squid, fry the vegetables at 185 degrees for 8 minutes, flip at the 5th minute, then fry the squid separately at 205 degrees for 5 minutes, flip after 3 minutes; step 5 remains unchanged.

Start cooking