Using Herbs and Spices

Vietnamese Recipes & Cuisines (Appetizers)

Calamari Cha (Cakes) Recipe

Ingredients : Serves 4

500 g

20 g

30 g

15 ml

1/4

5 g

1

30 g

3

15 ml

1

2 tablespoon

 

Sauce

10 ml

10 ml

10 g

 

Garnishing

1

1/2

1/2

1 sprig

Squid, finely chopped

Ground pepper

Pork fat, finely chopped

Dry sherry

Salt

Sugar

Orange chili pepper, seeded and finely chopped

Parsley leave, chopped

Green onions (scallions), chopped

Nuoc cham sauce

Egg

Vegetable oil

 

 

Nuoc cham sauce

Lime or lemon juice or vinegar

Sugar

 

 

Lime

Red bell pepper, seeded

Cucumber

Coriander (cilantro) leaves

Method :
  • Boil pork fat to soften. Finely chop again.

  • Add sherry, salt, sugar and pepper. Place in the sun or in a warm place to soften further.

  • Meanwhile, reserve a pinch of chopped chili pepper for sauce. Add the remainder to the calamari with parsley and green onions (scallions). Put nuoc cham sauce in small saucepan and heat until liquid has nearly evaporated. Add this and any crystals to the calamari.

  • Separate the egg and lightly beat in individual bowls. Combine pork fat mix with calamari and add enough egg white to bind. Oil hands to make flat cakes of calamari. Fry in wok or frying pan, turning in oil, adding more as necessary.

  • The cakes will expand. Remove calamari cakes. Wipe the wok or pan with kitchen paper. Dip the cakes in egg yolk to give yellow color and fry again in fresh oil.

  • To the reserved chili pepper, add other sauce ingredients and combine well. Slowly heat until sugar is dissolved.

  • Thinly slice lime and bell pepper. Halve rings and arrange in a circle on plate with thin circles of cucumber. Add hot calamari cakes, pour the sauce over them, and garnish with coriander sprigs.

More Appetizers Recipes

Visitors Online: 5