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1/1 Photo of Thai Dried Squid (Calamari)
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.
Units: US | Metric
Serving Size: 1 (139 g)
Servings Per Recipe: 2