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
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.
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
In a bowl combine together eggs, fish sauce and squid.
In a covered container combine flour, cornstarch and freshly ground pepper
Place the coated squid one by one on the bowl with the flour mixture, cover and shake until coated evenly
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.
Remove from fryer, place on a paper lined bowl then serve with sweet chilli sauce.
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!
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 🙂
Delicious! This was perfect for some squid tentacles I had that I had no idea how to use! Thank you for the great recipe. The sweet chili sauce was a really nice touch.
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!
★★★★★
It looks delicious! 🙂 will grab a beer with it
★★★★★
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 🙂
★★★★★
Still find it very rubbery!! How besides milk/kiwifruit, can i make this tender?? Cause atm I don’t rate this at all! Cheers
Its just how its cooked, over cooking it even just for 30 seconds will make it rubbery and when you dip it in the oil, make sure oil is at 180C.
Delicious! This was perfect for some squid tentacles I had that I had no idea how to use! Thank you for the great recipe. The sweet chili sauce was a really nice touch.
★★★★★
Thanks for trying it out!
What would one use if trying to create “Tenticle Tacos” ??
You can use this recipe https://www.angsarap.net/2021/07/21/crispy-prawn-tacos/ but instead of prawn use this Crispy Squid