Vietnamese Squid Cake on Toast
Vietnamese squid cake on toast is a quick and fun appetizer. You can even prepare a big batch for a party in a short amount of time. It has a crispy layer of sandwich bread and a flavorful layer of tasty squid cake.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb squid ((cleaned))
- 2 tablespoons garlic
- 1 tablespoon shallot
- 1/2 teaspoons cornstarch
- 1/3 cup dill
- black pepper
- 8-10 thin slices of white sandwich bread
- frying oil
- 2 teaspoons soy sauce
- 1 teaspoon vinegar
- 1 teaspoon water
- 1/8 teaspoon sugar
Instructions
- 1
Before cooking, put squid in the freezer for about 30 minutes (optional).
- 2
Wash and pat squid as dry as you can. Add squid, garlic, shallot, dill, cornstarch and black pepper in a food processor.
- 3
Process into a smooth and sticky mixture.
- 4
Remove the crust from bread slices and then cut bread into squares, sticks, or whatever shape you like.
- 5
Spread 1 1/2 to 2 teaspoons of squid mixture onto each piece of bread.
- 6
Heat 1 inch of oil in a frying pan. Once oil reaches 350F, add the squid toasts with the squid side down. Cook only a few toasts at a time. When the squid side has turned golden brown, about a minute, flip and fry the bread side until golden brown. Transfer to a plate lined with paper towel with the bread side touching the paper towel to drain oil.
- 7
Whisk together all ingredients for the vinegared soy sauce. Serve squid toasts hot with either the vinegared soy sauce or sweet chili sauce.