Deep fried squid with plantain/banana fritters - pt. 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh squid |
| 2 | larges | Garlic cloves -- minced |
| 2 | teaspoons | Nuoc Mam sauce -- optional |
| 2 | tablespoons | Chopped fresh dill |
| Black pepper | ||
| Cornstarch | ||
| Vegetable oil -- for deep | ||
| Frying | ||
| 2 | smalls | Garlic cloves -- crushed |
| 1 | small | Fresh red chili pepper -- |
| Seeded and minced | ||
| 1 | ounce | Sugar |
| 2 | tablespoons | Fresh lime or lemon juice |
| ¼ | cup | Cider vinegar or wine |
| Vinegar | ||
| ¼ | cup | Nuoc Mam sauce |
| Maggi liquid seasoning | ||
| 1 | tablespoon | Water |
| 1 | Egg | |
| 2 | tablespoons | Superfine sugar |
| 1 | Whole ripe plantain -- | |
| Peeled and mashed | ||
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| Vegetable oil -- for frying | ||
| 1 | cup | All-purpose flour |
| pinch | Salt | |
| pinch | Groung cinnamon | |
| 1 | Egg -- beaten | |
| ⅔ | cup | Milk |
Directions
NUOC CHAM SAUCE
PLANTAIN FRITTERS
BATTER
* (Muc Chien Voi Chuoi Chien).
See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books