Name: Salt and Pepper Squid (Mực Rang Muối)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 1 bird’s eye chilli, finely sliced; ½ garlic clove, crushed; 1 spring onion (scallion), finely sliced; 200 g (7 oz/1 cup) potato starch; ½–1 teaspoon salt and pepper seasoning mix; 2 tablespoons salt, pepper and lemon dipping sauce; 1 egg white; 2 litres (70 fl oz/8 cups) vegetable oil, for frying; 200 g (7 oz) squid tubes

Preparation info

Serves
2

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: This recipe was passed down to me by my mentor, Master Chef Sifu Ling — a 70-year-old man built like Bruce Lee. This guy can work a wok like no other and I hope that one day I will be as skilful and graceful as he ...

Ingredients

200 g (7 oz) squid tubes
2 litres (70

Method

Lay the cleaned squid out on a cutting board, insert your knife into the top edge of the body and run your knife down to the bottom of the squid. Fold the tube open as you would a book. Working from the top right of the squid to the bottom left, make diagonal slices in the flesh, making sure not to penetrate through. Then work from the top left to the bottom right of the squid so you now have a