Prep 10 mins
Cook 4 hrs 15 mins
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.
- 200 g squid, cleaned tube
- 59.16 ml light soy sauce
- 1.23 ml white sugar
- 2.46 ml salt
- 1.23 ml white pepper
- skewer, for drying the squid
- Cut squid into desired serving pieces leaving as rings - see below.
- Mix soy sauce, sugar, salt & pepper together in a flat dish and marinate overnight, turning occasionally.
- Drain the squid and pat dry with paper towel.
- 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.
- 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.
- Before serving grill or broil on high heat for around 3 minutes.