Spicy Lemongrass Chili Squid — Muc Xao Sa Ot
Vietnamese lemongrass and chilli squid stir-fry tossed in a hot wok with garlic, shallot, and scallion in a fish sauce caramel that clings to the squid rings, served over jasmine rice with cilantro and a wedge of lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat squid rings dry on paper towel. Mince lemongrass cores, garlic, and shallot. Slice red chilli and scallion into rings, quarter limes, and pick cilantro leaves. Rinse rice until water runs clear.
Boil
Add rice to a pot with 360ml cold water and a pinch of salt. Bring to a boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until tender. While rice cooks, toss squid with fish sauce, brown sugar, dark soy, black pepper, and chilli flakes; let sit 5 minutes until evenly coated.
Saute
Heat 2 tbsp oil in a wok or large skillet over medium-high heat 1 minute. Add lemongrass, garlic, shallot, and half the chilli rings 90 seconds until fragrant and shallot edges turn translucent.
Stir
fry: Push aromatics aside, add remaining oil and squid in a single layer over high heat 2 minutes without moving until rings sear opaque white. Toss with aromatics 1 to 2 minutes until just cooked through.
Plate
Mound rice on two plates, tip squid stir-fry alongside with all clinging caramel, scatter scallion, cilantro, and remaining chilli rings over top. Serve lime alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.