Squid cakes

Squid cakes

By
From
KOTO
Photographer
Michael Fountoulakis

What makes these squid cakes special is that they are cooked twice. First they are steamed in a banana leaf, which imparts its distinctive perfume into the cakes, and then they are fried in oil until golden brown.

Ingredients

Quantity Ingredient
500g cleaned squid
80g pork mince
2 red asian shallots, diced
1/2 lemon, juiced
2 tablespoons chopped dill
1 egg white
1 tablespoon fish sauce
pinch freshly ground black pepper
banana leaf, cut into three 30 × 20 cm pieces
vegetable oil, for frying
Classic dipping sauce, to serve

Method

  1. Put the squid in a food processor and process to a smooth paste. Transfer to a bowl with the pork, shallots, lemon juice, dill, egg white, fish sauce and pepper, and mix well. You should now have a very sticky paste.
  2. To make the banana leaf pliable for easy rolling, drop the pieces into boiling water for 6–8 seconds, then remove and pat dry.
  3. Place a piece of banana leaf lengthwise, shiny side down, on the bench. With damp hands, place a third of the squid mixture in a large flat cigar shape along the side closest to you, leaving 1 cm of banana leaf at either end. Bring the bottom of the banana leaf up to encase the filling and continue rolling. Secure the ends and sides with toothpicks or skewers. Continue with the remaining mixture and banana leaves.
  4. Steam the banana leaves for 10 minutes. Remove and allow to cool for easy handling. Unwrap the squid cake, place on a board and cut into 3 cm pieces. The mixture should make about 24 cakes.
  5. Heat a layer of oil in a frying pan and fry the squid cakes for 3 minutes on each side, until golden.
  6. Arrange on a platter and serve with the dipping sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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