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Crispy Thai-Style Dried Calamari Recipe

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Ingredients

Adjust Servings:
200 g squid, cleaned tube
4 tablespoons light soy sauce
1/4 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
skewer, for drying the squid

Nutritional information

116.5
Calories
12 g
Calories From Fat
1.4 g
Total Fat
0.4 g
Saturated Fat
233 mg
Cholesterol
2636.3 mg
Sodium
5.8 g
Carbs
0.4 g
Dietary Fiber
1.1 g
Sugars
19.4 g
Protein
139g
Serving Size

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Crispy Thai-Style Dried Calamari Recipe

Features:
    Cuisine:

    This came from the book Thai Food by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty & chewy so won't be to everyone's taste.

    • 285 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Thai Dried Squid (Calamari), This came from the book Thai Food by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen He also says it will keep for a few days if refrigerated This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun Note it requires overnight marination (not included in prep time) and quite a bit of drying time Makes an interesting snack although it is quite salty & chewy so won’t be to everyone’s taste , This came from the book Thai Food by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen He also says it will keep for a few days if refrigerated This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun Note it requires overnight marination (not included in prep time) and quite a bit of drying time Makes an interesting snack although it is quite salty & chewy so won’t be to everyone’s taste


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    Steps

    1
    Done

    Cut Squid Into Desired Serving Pieces Leaving as Rings - See Below.

    2
    Done

    Mix Soy Sauce, Sugar, Salt & Pepper Together in a Flat Dish and Marinate Overnight, Turning Occasionally.

    3
    Done

    Drain the Squid and Pat Dry With Paper Towel.

    4
    Done

    Carefully Thread Squid Rings Over Skewers Leaving a Bit of Space in Between and Place Over the Top of Oven Racks So the Squid Is Hanging Down Between the Racks.

    5
    Done

    Set Oven to 50c / 120f and Dry For 4 Hours With Something in Place to Keep the Door Open an Inch or So. If You Want to Keep the Rings Round You'll Need to Periodically Turn as the Squid Starts to Dry.

    6
    Done

    Before Serving Grill or Broil on High Heat For Around 3 Minutes.

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    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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