Crispy Squid Tentacles

Crispy Squid Tentacles

Ika Geso Age in Japanese, Muc Chien in Vietnamese or Crispy Deep Fried Squid is a simple deep fried squid dish popular in East Asia and South East Asian cuisine, similar to the calamares but instead of using the squid bodies this dish uses its tentacles and served with a sweet and spicy sauce. Though there’s no rule in using only squid tentacles in this dish, it is just the most common part used in this dish because it is more flavourful and crispier than the squid tubes.


Have you ever tried squid tentacles before? If yes do you like them? How was it cooked? Tell us below.

Crispy Squid Tentacles
 
Prep time
Cook time
Total time
 
Ingredients
  • 500g squid tentacles, cut into rings
  • 2 medium eggs, beaten
  • freshly ground black pepper
  • 2 tbsp fish sauce
  • 1½ cup flour
  • 1 cup cornstarch
  • sweet chilli sauce
  • oil
Instructions
  1. In a bowl combine together eggs, fish sauce and squid.
  2. In a covered container combine flour, cornstarch and freshly ground pepper
  3. Place the coated squid one by one on the bowl with the flour mixture, cover and shake until coated evenly
  4. In wok add enough oil for deep frying, place in high heat and once hot enough deep fry the squid tentacles, fry only for a maximum of 2 minutes otherwise it will have a rubbery texture.
  5. Remove from fryer, place on a paper lined bowl then serve with sweet chilli sauce.

 

Crispy Squid Tentacles Wide


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4 Responses

  1. kitchenriffs says:

    This looks so interesting! I’ve had overcooked squid ore than a few times, and don’t like it (well, unless it’s been cooked for hours — then it’s wonderful). But quick-cooked squid like this can be great. Thanks!

  2. cquek says:

    It looks delicious! 🙂 will grab a beer with it

  3. Juliana says:

    OMG! These are my favorite parts of the squid…and yes, cooking to long will turn then really rubbery…they look awesome Raymund!
    Enjoy the rest of your week 🙂

  1. November 24, 2015

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