Ha-Long-style fried squid paste (Chả mực Hạ Long)


Me (looking out of the window): Hey, it’s raining.
Hubby: No, it’s not.
Me: Look!
Hubby: No need. My phone is always right!!

Yup, that’s the man I’m married too.

Yup, I didn’t know what I was thinking ten years ago.

Anyway, what shall we have on a rainy day? Here it is.

Ha-Long-Style Fried Squid Paste (Chả mực Hạ Long)

2 lbs squid (separate bodies and tentacles)
1 tsp fish sauce
1 tsp sugar
1 tsp ground pepper
3 garlic cloves (coarsely chopped) or substituted with 2 tsp garlic powder
1 shallot (coarsely chopped) or substituted with 1 tsp onion powder
2 tsp corn starch
1 tsp baking powder
Canola oil

  1. Mix all ingredients together.
  2. Coarsely chop the squid bodies and marinate with (1).
  3. Let it marinate in the fridge for at least 2 hours.
  4. Coarsely chop the tentacles and set aside.
  5. Use a food processor to grind the mixture in step (3) until it becomes a paste.
  6. Add the chopped tentacles, and grind a minute or two.
  7. In a deep skillet, heat canola oil under medium heat.
  8. Use a spoon to scour the squid paste into a ball.
  9. Drop the squid balls into the hot oil, and use the back of the spoon to flatten the balls.
  10. Fry for about 2-3 minutes each side.
  11. Serve with steamed white rice.