2 Simple Ways to Make Spicy Dried Squid with Satay That You Can’t Stop Eating

Prepare the ingredients

First, rinse the dry squid with clean water, then pour 1 can of beer into a basin and soak the squid for about 30 minutes to soften it, then rinse the squid again with water and drain.

Next, use a knife to remove the seeds from the chili and chop the chili finely.

Grill and shred dry squid

You place the grill rack on the induction stove. Next, you arrange the dry squid evenly on the grill and press the start button to begin grilling.

Then, you grill the dry squid until evenly cooked, then use a tongs to pick it up and gently pound it with a pestle to remove the burnt parts that have a bitter taste. After that, you use scissors to cut, or tear the squid by hand into bite-sized pieces.

Dry Squid Stir-fried

First, you add 5 spoons of sugar, 5 spoons of fish sauce, a little clear water in a bowl, then use a spoon to stir until the sugar dissolves completely.

Next, you heat a pan on the stove, add oil, then add the squid and stir evenly, then continue to add chili, satay, and other spices into the pan and stir well.

After that, you stir the squid to absorb the spices and stir until the water in the pan thickens, when the squid evenly absorbs the spices, you turn off the heat.

Final Product

Dry squid stir-fried with satay is delicious with an eye-catching golden color and the characteristic aroma of fish sauce and satay. The squid has a salty-sweet taste combined with the mild spiciness of satay and chili, making it increasingly irresistible.

You can enjoy it with white rice or use it as a snack to accompany a glass of beer!

Prepare and grill the dried squid

Wash the squid you bought with water and let it drain. Next, place the grill on the infrared stove and grill the squid over low to medium heat. When the squid turns golden, flip it over and grill until both sides are evenly golden.

Mixing the satay mixture

Add a little cooking oil to the pan, and when the oil is hot, add the garlic and sauté until golden and fragrant. When the garlic is evenly golden, add the malt syrup to the pan along with 1 tablespoon of satay, 2 tablespoons of ketchup, and 2 tablespoons of chili sauce, stirring well and simmering over low heat.

When the satay mixture is gently boiling, add 2 tablespoons of sugar and cook over medium heat, stirring the mixture until the sugar is completely dissolved and the mixture thickens. Add a pinch of salt and simmer the sauce over low heat for about 2 minutes.

Drying the squid

When the sauce thickens, squeeze a little lemon juice to prevent the sauce from crystallizing. Stir well once more, then add the squid and toss evenly. Stir the squid over medium heat until the squid is evenly coated with the sauce, the sauce thickens, and it becomes dry, then turn off the heat.

Place the squid on a plate, and you have completed the dried squid dish.

Final Product

The stir-fried squid is sweet, spicy, and salty with a rich flavor, and the squid leaves are not too tough. It can be served with rice or enjoyed as a snack. If you don’t finish it all, you can store the dried squid in a jar, tightly sealed, and keep it in a cool place or in the refrigerator’s vegetable compartment.