Recipe: Muc Rang Muoi – Red Lantern's Famous Chilli Salted Squid »

Contributed by CEO Pauline Nguyen, as part of CEO Cookoff 2015

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Muc Rang Muoi Red Lantern's Famous Chilli Salted Squid

Muc Rang Muoi Red Lantern's Famous Chilli Salted Squid

 

Here's a great recipe for Easter or whenever you're feeling like a taste of seafood, Red Lantern style. Kindly contributed by Pauline Nguyen, who recently raised $10K in CEO Cookoff,  which brings together celebrity chefs, CEOs and vulnerable Australians.

CEO Cookoff aims to put the spotlight on the issues of food security, homelessness and the challenges faced by youth in crisis, while raising much needed funds for OzHarvest. 

Muc Rang Muoi – Red Lantern's Famous Chilli Salted Squid, with Lemon Dipping Sauce (below)

Luke Nguyen: "This recipe was passed down to me by my mentor, Master Chef Sifu Ling a 70 year-old man built like Bruce Lee. This guy can work a wok like no other and I hope that one day I will be as skillful and graceful as he..."

Serves 2

Ingredients:

  • 200g (7 oz) squid tubes
  • 2 litres (70 fl oz / 8 cups) vegetable oil, for frying
  • 1 egg white
  • 200g (7 oz / 1 cup) potato starch
  • 1 spring onion (scallion), finely sliced
  • 1 birds eye chilli, finely sliced
  • ½ garlic clove, crushed
  • ½ 1 teaspoon salt and pepper seasoning mix
  • 2 tablespoons salt, pepper and lemon dipping sauce

Method:

Lay the cleaned squid out on a cutting board, insert your knife into the top edge of the body and run your knife down to the bottom of the squid. Fold the tube open as you would a book. Working from the top right of the squid to the bottom left, make diagonal slices in the flesh, making sure not to penetrate through. Then work from the top left to the bottom right of the squid so you now have a crisscross pattern. Cut the squid in half from top to bottom, turn it horizontally and slice through to make 5 mm (1/4 in) wide pieces, then place them in a bowl.

In a wok over high heat, heat the oil to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Meanwhile, whisk the egg white and pour half of it into the bowl with the squid. Work the egg white into the squid with your fingers, then start adding the potato starch, a little at a time. Keep adding the potato starch to the squid until the squid is well covered and feels quite dry.

Shake off any excess flour then start adding the squid to the oil, a few pieces at a time, but in quick succession to maintain the heat of the oil. Lift out the starch that floats free of the squid with a metal strainer and discard. Cook for 3-5 minutes, or until the batter on the squid feels quite firm when tapped with a wooden spoon.

Carefully pour the squid into a colander to drain the oil. Drain all but 2 teaspoons of oil from the wok, then return it to the heat. Add the spring onion, chilli and garlic, toss to combine then add the squid. Continue to toss while shaking over the seasoning mix. Remove and serve with salt, pepper and lemon dipping sauce to dip.

 

Muoi Thien Huong Salt and pepper seasoning mix

Makes 2 tablespoons

Ingredients:

  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon fine white pepper
  • 1 teaspoon ground ginger
  • ½ teaspoon five-spice

Method:

Put all of the ingredients in a bowl and mix together well.

 

Muoi Tieu Chanh Salt, pepper and lemon dipping sauce

Makes 2 tablespoons

 

Ingredients:

  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon fine white pepper

Method:

Combine all the ingredients and mix well.

 

Find out more about the CEO Cookoff, the money raised by celebrity chefs, and OzHarvest here »

Read more about inspirational Red Lantern CEO Pauline Nguyen here »

Read our reviews of two of Luke Nguyen's recipe books, and more about Red Lantern below.

Regions

  • Sydney (NSW)

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April 02nd, 2015
 
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