If you don't know what to prepare for dinner tonight, tamarind sauce squid is a special suggestion from us. The method for making tamarind sauce squid is simple, yet it gives you a delicious, appetizing dish that goes great with rice. Quickly check out the recipe shared by a professional chef and get cooking right away!
Tamarind sauce squid, also known as crispy fried squid with tamarind sauce, has the perfect blend of the sweet and sour taste of tamarind and the cruchiness of the squid, which will have your family members eating bowl after bowl of rice.
If you're looking for a simple, sensational seafood dish that's bursting with flavor, look no further than Tamarind Calamari (Mực Xốt Me)! This Vietnamese favorite perfectly balances the sweet, sour, and savory notes of a rich tamarind sauce with tender, pan-fried squid. It's quick, easy, and absolutely fantastic served over steamed white rice.
This recipe is inspired by the delicious cooking of Mate Restaurant and Coffee in Hội An.
Clean the Squid: Make sure your squid is thoroughly cleaned. You can slice the body into rings or cut it open and score the inside lightly for a pretty presentation and better sauce absorption.
Pan-Fry: Heat 1 tbsp of oil in a wok or large pan over medium-high heat. Add the squid and pan-fry quickly for about minutes until it just curls and turns opaque. Do not overcook it! Remove the squid immediately and set it aside.
Sauté Aromatics: Wipe the pan clean (or use a new pan). Add 2 tbsp of oil and heat over medium heat. Add the minced garlic, shallot, scallion white, and fresh chili. Fry until fragrant, about 30 seconds to 1 minute.
Add Tamarind Base: Pour in the 150 ml of tamarind juice.
Season: Add the fish sauce, oyster sauce, sugar, mushroom seasoning (or MSG), and chili paste. Stir everything together well.
Simmer and Reduce: Bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to reduce for several minutes until it thickens slightly and coats the back of a spoon. This concentrates all the amazing sweet-and-sour flavor!
Add Squid: Once the sauce has reduced to your liking, add the pan-fried squid back into the pan.
Toss to Coat: Quickly toss the squid in the tamarind sauce for about 30 seconds, ensuring every piece is beautifully coated.
Serve: Transfer the calamari to a serving plate. Garnish with some fresh scallions or cilantro if desired. It is best enjoyed immediately with plenty of steamed rice to soak up that incredible sauce!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Don't Overcook the Squid: Sear the calamari quickly (about 1−2 minutes) at high heat to keep it tender. Only toss it in the sauce briefly at the end to prevent it from getting tough and rubbery.
Balance the Sauce: Taste the tamarind sauce before adding the squid. Ensure the sweetness (sugar) perfectly cuts the sourness (tamarind), with the saltiness (fish and oyster sauce) providing the savory depth.
Reduce for Texture: Simmer the sauce until it is thick and sticky. This rich, reduced consistency is necessary for the sauce to beautifully coat the calamari and make the dish appetizing with rice.