The Food of Vietnam/1997

Fried Squid with Vegetables (Muc Xao Thap Cam)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cloves garlic, finely diced 1/4 cup vegetable oil 1-1/2 pounds cleaned squid, cut with diagonal slits
2 medium carrots, sliced 1/2 cup chopped celery 1 medium onion, cut into small segments
1 teaspoon salt 2 teaspoon cracked black peppercorns 1 cup snow peas
2 tomatoes, cut into wedges 1/4 large pineapple, thinly sliced 3 tablespoons fish sauce
fresh ground pepper cilantro leaves



1 Saute half of the garlic in 2 tablespoons of oil until fragrant, then add squid. Cook for about 2 minutes, or until just tender. Set aside.
2 In a separate pan, saute remaining garlic in oil until fragrant. Add carrot, celery, onion, salt and pepper, and saute for 3 minutes or until tender. Add snow peas, tomatoes, pineapple and fish sauce, then the squid. Continue to cook until squid is heated through, about 1 minute. Serve on a large platter. Season with freshly ground pepper and garnish with cilantro.
3 Serve with steamed rice, soy sauce, Fish Sauce Dip and chilies.

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