Muc Chien Nuoc Mam (Crispy Fried Squid with Fish Sauce and Garlic)
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Ingredients
- 500 g cleaned squid, sliced into rings
- 60 g cornflour
- 3 garlic cloves
- 2 tbsp fish sauce
- 1 tsp caster sugar
- 300 ml vegetable oil for frying
- 320 g jasmine rice
- 1 lime
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Toss the squid rings in the cornflour to coat lightly.
- 3
Heat the oil in a wok and fry the squid in batches for 2 minutes each until golden and just cooked through; drain on paper towel.
- 4
Fry the chopped garlic in 1 tablespoon of the oil for 30 seconds, then stir in the fish sauce and sugar.
- 5
Toss the fried squid through the garlic sauce and serve with the rice and lime wedges.
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