Have you ever tried dried squid? Squid are spread over bamboo sheet and let to dehydrate and dried in sunlight. It becomes flat, brown, salty, fishy treat.
There are many forms of dried seafood we indulge in Asia, whether it is shredded squid, grilled dried quid or deep fries, they are making great snacks for drink party or TV time munchies.
My family in Thailand sends dried squids to us often as it is one of my husband favourite things. The squids carry smell of the ocean with them and we can notice natural sea salt dusted against the brown skin. When these dried squid are in touch with heat, grilled or deep fried, they are suddenly smitten and curled so elegantly. The salty, fishy smell transports your kitchen to an abandon beach where the cool breeze swipe the fresh aroma of the hydrosphere to your windows.
Dried squid is very salty and chewy while the exterior when cooked turns slightly crispy. We love to add some sweet, spicy and sour to balance out the flavour of this munchy snack. The sticky, sweet and sour sauce coated the salty squid make it even more finger-lickingly delicious.
Sweet and Spicy Dried Squid
Ingredients: (6 servings)
300 gm dried squid
3 tbsp sugar
2 tbsp vinegar
2-3 dried red chili-crushed
2 tsp sesame seed- toasted
1 tsp sesame oil
2 tbsp chopped coriander leaves
- Grilled dried squid over medium heat for 1-2 minutes each side until they’re cooked thoroughly. You can also brushed the squid with a little butter and bake them in preheated oven at 200 degree C for 5-7 minutes or until they are perfectly cooked and crispy. The other simple way to cook them is to deep fry them in the medium heat oil for few minutes.
- Cook vinegar and sugar in the sauce pan over the medium heat. Let it bubble for 1 minute, add crushed red chili and sesame oil. Turn off the heat.
- Add cooked dried squid, sesame seed and coriander leaves and toss well together.
- Serve hot as a snack.
There was no need of invitation whenever I fried these squids, my husband and son would rush to the kitchen and pick up some sizzling hot squid to their months. The sweet and sour sauce cut into the salty texture of dried squids so perfectly. “It’s so good! Could you make some more?” my husband would said when the last squid disappeared from the plate.
Have you ever tried dried squid before?