Deep Fried Squid with Plantain/Banana
(Muc Chien Voi Chuoi Chien)
Fresh squid, cleaned and prepared
Nuoc Mam sauce (optional)
Chopped fresh dill
Vegetable oil for deep frying
Whole ripe plantain, peeled and mashed
Vegetable oil for frying
Make the fritters first. Make the batter
by mixing the flour and salt. Stir the cinnamon, egg and milk together
and add to the flour and salt mixture.
Mix thoroughly using a wire whisk. Place
on a low shelf in the refrigerator for at least 30 minutes.
Add the egg and then 25g sugar to the
plantain, beating continuously. Mix the flour and baking powder, stir
into the plantain mixture and blend thoroughly. Coat the mixture, a
tablespoon at a time, with the batter. Heat the oil and fry these one at
a time. Set the fritters aside.
Separate the head and body of the squid by
pulling apart gently. Cut off and chop up the tentacles, discard the
head. Peel off the membrane from the body. Wash the squid under cold
water and cut the body into rings.
Combine the squid, tentacles, garlic, Nuoc
Mam sauce, if used, dill and black pepper. Allow to marinate for 30
minutes. Coat the rings and tentacles in cornflour, shaking off excess.
Heat the oil until it starts to smoke.
Drop in the squid pieces a few at a time and deep fry for about 1 minute
or until golden brown. Remove and drain on absorbent kitchen paper.
On a serving plate, make a ring with the
plantain fritters and heap the deep fried squid in the middle. Serve hot
with the Nuoc Cham sauce in a small bowl.