Top 10 Delicious and Easy-to-Make Squid Dishes

Ingredients:

• Squid: 300g
• Shoulder meat: 200g
• Dried shallots, dried garlic
• Wood ear mushrooms: 3 ears (cleaned, soaked in water, finely chopped)
• Seasonings, fish sauce, black pepper, oyster sauce, sugar, chili sauce

Instructions:

• Clean the squid and let it drain
• Finely chop the shoulder meat, mix with seasonings, wood ear mushrooms, black pepper, oyster sauce, finely chopped dried shallots
• Stuff the meat into the squid, use 2 toothpicks to secure the meat inside the squid to prevent it from bulging
• Steam the squid for 15 minutes, then add a little oil to the pan, shallow fry the squid until golden
• Mix 1 tablespoon fish sauce, 2 tablespoons water, 1 small tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon black pepper, 1/2 teaspoon finely chopped garlic. Stir the mixture well, pour it over the squid, toss until the sauce is absorbed. When the sauce thickens, take it out, cut into small pieces, and enjoy

This dish goes well with white rice or steamed vegetables

Ingredients:

• Fresh egg squid: 500g
• Butter: 1 small can
• Frying flour, crispy flour, cornstarch
• Chicken eggs: 2 eggs
• Cooking oil, seasonings
• Lettuce and bell peppers, garlic

Instructions:

• After cleaning, cut the fresh egg squid into 3x3cm pieces. Finely chop the garlic and mix it with the squid along with seasonings, monosodium glutamate, and pepper. Put the egg whites in a bowl, add cornstarch and crispy flour to the squid mixture and mix well
• When the squid pieces are soaked in the mixture, take them out one by one and release them into the bowl of frying flour, flip them over to ensure even coating. Set aside on a separate plate. Repeat this process for all the squid pieces marinated earlier
• Heat the oil in a pan until hot. Fry until golden brown, then remove and drain the excess oil. In another pan, heat the butter, add finely chopped garlic, sauté until fragrant and golden, then turn off the heat. Use a spoon to drizzle the melted butter over the squid pieces and transfer them to a plate to enjoy

Ingredients:

• Squid: 300g
• Lemongrass: 2 stalks
• Chili pepper: 1 piece
• Spring onions: 5 branches
• Seasoning powder: 1 teaspoon
• Sugar: 1 teaspoon
• Fish sauce: 1 teaspoon
• Ginger: 1 piece
• Chili powder: 1 teaspoon

Instructions:

• Clean and drain the squid. Peel and thinly slice the lemongrass. Remove the seeds from the chili pepper and cut into strips. Cut the spring onions into 6cm-long pieces
• Place the squid in a bowl, marinate with 1 teaspoon of sugar and seasoning powder for about 15 minutes
• Next, mix the squid with chili pepper, lemongrass, and spring onions. Place everything in a steamer and steam for about 10 minutes
• Prepare the ginger fish sauce: Dissolve 1/2 teaspoon of sugar in fish sauce, add minced ginger and ground chili
• Transfer the squid to a plate and serve with ginger fish sauce

Ingredients:

• 500g fresh cleaned squid
• 1 onion
• 1 jar lemongrass paste
• Garlic, spring onion, coriander
• Seasonings: Fish sauce, seasoning powder, cooking oil, sugar, MSG, pepper

Instructions:

• Start by cleaning the fresh squid. Rinse with ginger water to remove the fishy smell. Cut the squid into small, bite-sized pieces
• Peel and rinse the onion, then cut into wedges. For a fragrant touch, mince the garlic
• Heat a pan with enough cooking oil. Add minced garlic and sauté until fragrant. Then, add 2 – 4 teaspoons of lemongrass paste (adjust according to spice preference)
• Stir-fry the onion wedges in the pan, reduce the heat, and add the squid. Season with fish sauce, sugar, seasoning powder, MSG, and pepper. Stir-fry for 2 – 3 minutes on high heat, then turn off the heat and transfer the spicy lemongrass squid to a plate. Garnish with coriander, spring onion, and pepper

Now, your flavorful and spicy Lemongrass Squid Stir-Fry is ready to be enjoyed!

Ingredients:

• 200g milk squid
• Fish sauce: 1 tablespoon
• Minced garlic: 1 tablespoon
• Chili sauce: 2 tablespoons
• Seasoning powder: 1 teaspoon
• Sugar: 2 teaspoons

Instructions:

• Clean the squid, remove the innards, and wash it thoroughly. Pat the squid dry to prevent oil splatter during frying
• Heat oil in a pot and, once hot, fry the squid for about 2 minutes. Remove the squid from the pot
• Drain excess oil from the pan, leaving a small amount. Add minced garlic and sauté until fragrant. Then, add the fried squid and mix with fish sauce, sugar, seasoning powder, and chili sauce. Stir-fry for an additional 1-2 minutes
• Transfer the fried squid in fish sauce to a plate and enjoy immediately
  

Ingredients:

• Squid: 500 - 600g
• Pork belly: 100g
• Cuttlefish: 150g
• Dried shallots, garlic: 50g
• Chili peppers: 5, omit for kids
• Spring onions, cilantro: 100g
• Fresh lime: 1/2 fruit
• Seasonings: seasoning powder, broth powder, fish sauce, cooking oil, ground pepper

Instructions:

• Marinate the ingredients: After carefully preparing the ingredients, ensuring all requirements are met, place all ingredients in a large bowl, including squid, pork belly, cuttlefish, dried shallots, garlic, spring onions, cilantro, 1.5 tablespoons of seasoning powder, 1.5 tablespoons of fish sauce, 1 tablespoon of broth powder, 1 tablespoon of sugar, and 1 teaspoon of pepper. Mix well
• Making stuffed squid rolls: If you have a mortar and pestle, let the seasoned mixture soak for about 1 hour, then grind it into a smooth paste. Form the mixture into rolls to create delicious, crispy, and attractive squid rolls. The grinding process may take some time, but it is the most authentic way to make perfect squid rolls
• If you don't have a mortar and pestle or want to save time and effort, marinate the seasoned mixture for 3 hours in the refrigerator. Then, take it out and use a blender to grind it into a smooth paste. Transfer the mixture to a large bowl and use a large spoon to stir it thoroughly several times to make the squid rolls tender and delicious
• Frying the squid rolls: With oil-coated hands to prevent sticking, divide the squid roll mixture into equal portions and shape them into your desired form, such as elongated like fingers or round and flat. Heat enough oil in a non-stick pan to submerge the squid rolls. When the oil is hot, reduce the heat to maintain a moderate temperature. Fry the squid rolls until each piece turns golden brown and emits a tempting aroma. Once fried, place the golden and crispy squid rolls on a plate lined with oil-absorbing paper. You can decorate the plate with neatly sliced tomatoes, cilantro, and cucumber for an appealing presentation

Ingredients:

• Fresh squid: 200g
• Onion: ½ bulb
• Pineapple: 1 piece
• Tomato: 1 piece
• Tapioca starch
• Purple onion, spring onion, cilantro, ginger
• Seasonings: fish sauce, salt, broth powder, sesame oil, tomato sauce

Instructions:

• Clean the squid thoroughly, then use a knife to make criss-cross cuts all over the body and slice it into bite-sized pieces
• Peel and thinly slice the pineapple, wash the tomato and cut it into wedges, peel and section the onion, finely chop the purple onion, garlic, and ginger. Wash the celery and spring onion, then cut them into 4cm-long sections
• Heat a pan, add cooking oil, garlic, finely chopped purple onion, and sliced ginger. Sauté until fragrant, then add the squid and stir-fry until cooked. Season with a little fish sauce, a bit of salt, and broth powder. Transfer the squid to a bowl
• Keep the squid's cooking liquid in the pan, then add the pineapple and stir well for about 5 minutes. Add the tomato, prepared onion, and continue stirring. Drizzle some sesame oil and tomato sauce, then mix well. Finally, return the cooked squid to the pan, stir well, and adjust the seasoning to taste
• Dissolve tapioca starch in a little water, pour it into the pan and cook until the sauce thickens. Add the chopped cilantro and spring onion, then turn off the heat and enjoy
• You can also add cucumber, celery, carrots, etc., as they complement the dish without altering its delicious taste

Ingredients:

• Fresh squid: 500g
• Coconut water
• Vinegar
• White wine
• Purple onion, lemongrass, chili, ginger
• Onion
• Seasonings: cooking oil, fish sauce, salt

Instructions:

• Clean the squid, score the body to ensure quick and beautiful cooking. Cut the onion into small wedges. Crush lemongrass, cut into 3 – 4cm pieces. Slice the ginger. Slice the purple onion and chili
• Heat a pot with 1 tablespoon of cooking oil, sauté the sliced purple onion until fragrant. Pour 500ml of fresh coconut water, 80ml of vinegar, 3 tablespoons of sugar, and 1 tablespoon of salt into the pot. Cook until it boils and the flavors meld. Add ginger, lemongrass, onion, and chili, and continue boiling
• Dip the squid into the boiling vinegar water until cooked, then dip it in chili fish sauce or green chili salt and enjoy. Vinegar-dipped squid is incredibly aromatic and appealing. The squid is crispy, retaining its natural sweetness. The tangy and sweet broth makes it a delightful dish

Ingredients:

• 1 kg fresh squid, halved
• ½ jar white fermented tofu, ½ jar red fermented tofu
• 5ml lime juice
• A few slices of basil
• 5ml sesame oil
• Pickled vegetables: lotus roots, onions, and carrots
• Spices

Instructions:

• Mix squid with red fermented tofu, aromatic wine, chili sauce, fish sauce, sesame oil, garlic juice, marinate for about 15-20 minutes. Then grill until squid turns golden, brush with a little sesame oil to make it softer and more fragrant
• While waiting for the squid to absorb the flavors, mash the white fermented tofu, mix with satay, lime juice, a little sugar, basil, pickled carrots, and sliced onions to make the side dish
• Dipping sauce: Use a spoon to mash the white fermented tofu with spices including sugar, lime juice, chili, satay, season to taste

Ingredients:

• Fresh squid: 500g
• Ginger, chili
• Seasonings: Salt, MSG, chili powder, pepper, white wine
• Bamboo skewers for grilling

Instructions:

• Clean the squid, wash with ginger water and diluted white wine to remove the odor, then drain. Finely chop ginger and chili
• Marinate the squid with chopped chili, ginger, chili powder, cooking oil, MSG, salt, and pepper. Mix well and let it sit for 10 minutes for the squid to absorb the flavors. Prepare a charcoal grill and skewers, place the squid on the skewers and grill until the squid is cooked and evenly golden. Note: Keep the fire low and even while grilling. Regularly brush the seasoning on the squid and turn it evenly to ensure even cooking, delicious aroma, and no burning
• Grilled chili salt squid with a fragrant and enticing flavor, delicious and flavorful, served with coriander, cucumber, etc., will surely satisfy everyone in the family.