Chả mực (Squid Cakes)
Ingredients
- 600 gCuttlefish (cleaned and dried)
- 100 gFatback (finely diced)
- 2 pcGarlic (minced)
- 2 pcShallot (minced)
- 2 tbspfish sauce
- 1 tspBlack pepper ground
- 1 tbspCorn starch
- 1 tspBaking powder
- 1 pcDill (chopped)
- 750 mlPeanut oil (for frying)
Method
Squid patties with a firm, bouncy texture, fried to a deep golden brown. The intense ocean scent balances perfectly with notes of garlic and black pepper.
- 1
Clean the squid by removing the skin, beak, and bone. Pat the flesh thoroughly with paper towels. The meat must be perfectly dry to ensure a firm texture.
- 2
Dice the squid and pork fat into small cubes. Mince the garlic and shallots. Grind everything together or use a mortar and pestle until it forms a sticky, homogeneous paste.
- 3
Incorporate the fish sauce, black pepper, cornstarch, baking powder, and finely chopped dill. Mix vigorously by hand to incorporate air.
- 4
Form patties about 5 cm in diameter. Heat the oil to 170°C. Drop the patties in: they should float to the surface and become golden brown and puffed up.
Frequently asked questions
How do you get this dish right?
- The secret is in the pounding: the more you work the paste, the springier it becomes.
- Don't over-process in a food processor to avoid heating the meat, which would ruin the texture.
How long does this dish keep?
Keeps for 3 days in the refrigerator. To restore crispiness, briefly reheat in a pan or hot oven.
