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