Squid cake is a fried dish with an attractive flavor made from squid that everyone loves. The method to make squid cake is not difficult, the ingredients are easy to find, and it ensures food safety, so let’s get into the kitchen with TasteVN to make this dish right away!
1. Fake squid cake
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Preparation
40 minutes
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Cooking
25 minutes
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Difficulty
Medium
Ingredients for Fake squid cake For 2 people
Squid 1 kg Minced garlic 15 gr Minced shallots 15 gr Pepper 1 teaspoon Cooking oil 2 tablespoons
How to make Fake squid cake
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Pound the squid
After cleaning the squid, cut it into small pieces and then pound it together with peeled minced garlic and shallots.
Take the squid tentacles and put them in the mortar, pound evenly with seasonings according to the formula: for 1kg of fresh squid, add 30gr of garlic and shallots, 1 teaspoon of pepper, and 1 teaspoon of monosodium glutamate.
Put the squid body into the mortar and mix it evenly with the squid head.
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Fried Squid Cake
Spread a little cooking oil on nylon gloves so that the squid does not stick and shape it into round balls and flatten them, do not flatten the cake too thin as it will not taste good when fried.
Then, place a pan on the stove, pour in a moderate amount of oil and ensure that the oil evenly fries the squid cakes. When the oil is hot, add each squid cake to fry until golden on both sides. Remember to turn both sides regularly to avoid burning the cakes.
Tip:
- If not eating immediately, let it cool and then put it in the refrigerator to freeze.
- It is recommended to choose large squid (squid with wings), weighing over 1 kg, and select male squid, fresh squid for the best taste.
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Final Product
When the squid cakes have a nice golden color, they are done. Arrange the squid cakes on a plate and decorate with accompanying vegetables.
2. Green Sticky Rice Squid Cake
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Green Sticky Rice Squid Cake Serves 2
Fresh squid 400 gr Fresh sticky rice 2 cups Fish sauce 1 teaspoon Minced shallots and garlic 1 tablespoon
How to make Green Sticky Rice Squid Cake
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Grind the squid
The squid has been cleaned, proceed to cut it into small pieces and put it into the machine to grind it finely along with peeled shallots and the prepared spices.
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Shape into balls
The squid mixture has been ground, proceed to shape the ground squid into bite-sized balls, then roll them in sticky rice.
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Fry the squid cake
Place a pan on the stove, pour in a moderate amount of oil and ensure the oil covers the squid cakes evenly.
When the oil is hot, add each squid cake ball to fry until golden on both sides. Remember to turn them regularly to avoid burning the sticky rice…
Tip: Choose fresh squid for easier preparation and better taste. Also, keep an eye on the stove fire for the squid cake to be just cooked to ensure its delicious flavor.
Final Product
Serve on a plate and garnish with some accompanying vegetables, enjoy while still hot to experience the crispy exterior of the rice paper and the chewy texture of the squid inside.
3. Squid Cake with Jelly
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Preparation
40 minutes
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Cooking
25 minutes
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Difficulty
Medium
Ingredients for Squid Cake with Jelly For 2 people
Squid 1 kg (4 pieces) Minced meat 100 gr Garlic 1 bulb Shallots 2 bulbs Cooking oil 2 tablespoons Pepper 1 teaspoon Fish sauce 1 tablespoon
How to Cook Squid Cake with Jelly
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Chop the squid
Take the cleaned squid body and grind it finely, chop the tentacles into small pieces. Marinate the mixture with garlic and shallots that have been peeled, crushed, and chopped, fish sauce, 1 tablespoon of cooking oil, and pepper.
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Mix the mixture
Put the minced fish paste into the ground squid and continue to blend until well combined. After blending, mix in the squid tentacles, glutinous rice flour, and 1 tablespoon of cooking oil, knead well, then shape into balls.
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Fry the squid paste
Place a pan on the stove, add oil, and ensure the oil is deep enough to submerge the squid paste.
When the oil is hot, add the squid paste to fry, remember to stir evenly and adjust the heat to ensure the squid paste is golden on both sides.
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Final product
The squid paste has drained oil and is plated, garnished with some herbs. You can enjoy the squid paste with rice or noodles for a tastier meal.
4. Quang Ninh Squid Paste
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Preparation
30 minutes
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Cooking
35 minutes
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Difficulty
Medium
Ingredients for Quang Ninh Squid Paste Serves 3 people
Squid 1 kg Pork belly 100 gr Sea shrimp 100 gr Shallots 3 bulbs Garlic 2 bulbs Chili peppers 2 pieces
How to make Quang Ninh Squid Paste
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Pound finely
Bring sliced meat, pre-processed squid cut into small pieces, peeled shrimp, and pound with peeled onion and garlic.
Add seasoning: salt, pepper, sugar, monosodium glutamate, seasoning powder, cooking oil, and mix well.
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Shape into balls
The mixture of squid paste is finished, roll into balls and then use both palms to gently press to form the squid paste into flat round shapes.
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Fry the squid paste
Place a pan on the stove, pour oil in ensuring the oil covers the squid paste evenly.
When the oil is hot, add the squid paste to fry, turning evenly until you see the squid paste starts to golden on both sides, then take out to drain the oil.
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Final product
Arrange the cooked squid paste on a plate, decorate with additional herbs and serve with rice or noodles while still hot.
Squid Preparation Guide
Step 1: Hold the body of the squid with one hand and the head with the other, then gently pull up and carefully peel off the ink sac. If you accidentally break the ink sac, rinse it clean with water.
Step 2: Use a knife to cut off the eyes of the squid and the hard round mass in the middle of the squid’s head (called squid teeth), and use your hands to squeeze this part out.
Step 3: Use a sharp knife to gently cut a line at the head of the squid’s body to create a ridge between the skin and the flesh. Hold the squid’s flesh tightly with one hand, and with the other hand, grip the skin firmly and pull it up. After that, clean the insides and the head of the squid and rinse it clean with water.
Tips for successful squid cake:
- It is recommended to pound with a mortar instead of grinding with a machine, as this causes the squid meat to be chopped into powder, changing almost the entire texture of the squid meat, which will result in a loss of quality when frying squid cakes, making them dry. Therefore, the squid cake will have a crunchy, rich, and fragrant texture.
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Just a few steps with this simple squid cake recipe, I hope your family will have a delicious and attractive dish to enjoy.
