RECIPES OF VIETNAM

Muc Chien (Fried Squid)

Ingredients :

1 lb

3 cloves (large)

2 tsp

2 tbsp

Fresh squid

Garlic (minced)

Nuoc mam (Vietnamese fish sauce)

Fresh dill (chopped)

Black pepper (freshly ground)

Cornstarch (for coating)

Vegetable oil (for deep-frying)

1. Separate each squid head and body by gently pulling apart
2. Cut off and reserve the tentacles and discard the head
3. Pull our the "pen" and discard the entrails
4. Peel off the membrane from the body of the squid
5. Wash the squid until cold running water and cut the body into rings
6. In a bowl, combine the squid and tentacles with the garlic, fish sauce, dill and black pepper to taste and toss well
7. Let marinate at room temperature for 30 minutes
8. Dredge the squid rings and tentacles in cornstarch, shaking off any excess
9. In a wok or wide heavy pan, heat 3 inches of oil to 365 degrees F
10. Working in batches, drop in the squid pieces and deep-fry for 1 minute
11. Remove and drain on paper towels
12. Continue until all of the squid is fried
13. Just before serving, heat the oil to 375 degrees F
14. Add the squid and deep-fry for 30 seconds, or until golden brown
15. Remove and drain on paper towels and serve hot with  Nuoc Cham