Vietnamese
Vietnamese - Rice Dishes
Squid Rice Dish
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 2 cups cooked jasmine rice, chilled
- • 300g squid, cleaned and sliced into rings
- • 3 cloves garlic, minced
- • 2 shallots, sliced
- • 3 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 tsp ground white pepper
- • 2 red birdseye chilies, sliced
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Cook the rice a day ahead and chill it. Clean and slice the squid into rings.
2
Phase 2
Heat oil in a wok and stir-fry the shallots, garlic, and chilies until fragrant.
3
Phase 3
Add the squid and stir-fry on high heat for 2 minutes until just cooked; set aside.
4
Phase 4
In the same wok, add the chilled rice and stir-fry on high heat.
5
Phase 5
Add fish sauce, sugar, and white pepper, tossing to coat.
6
Phase 6
Return the squid, toss briefly so it stays tender, and serve.