Cajun Style Semi-dried Squid
I normally use semi-dried squid or 1-sun-dried squid (mực một nắng) for this recipe, but regular fresh squid works just fine too.
Servings: 2 people
Ingredients
- 1 medium semi-dried squid (mực một nắng) OR
- 1 medium fresh squid
- corn kernels as needed
- basil leaves as needed
- Vietnamese coriander as needed
- unsalted butter as needed
- jalapeno optional, as needed
Cajun seasoning mixture
- 7 oz garlic minced
- 0.5 oz Cajun seasoning
- 0.5 oz Old Bay seasoning
- 0.5 oz paprika
- 0.4 oz brown sugar
- 0.2 oz cayenned pepper or more if needed
Instructions
- You can make cajun sauce ahead of time: In a medium cooking pan, melt unsalted butter over medium heat. When butter has melted completely, add the minced garlic and saute for 5 minutes. Be careful, DO NOT burn the garlic. Add the rest of seasoning mixture to the melted butter, constantly stir for another 5-8 minutes. Set the sauce aside.
- Pre-heat oven to 200C/390F.
- Grill semi-dried squid (mực một nắng) or fresh squid for 10-15 minutes. The squid is done when one-third of its length starts curling toward the mid line.
- Remove grilled squid from the oven. Carefully cut into small pieces diagonally.
- In a medium pan, melt butter, add corn kernel, stir evenly. When the corn is half way done, add grilled squid.
- Gradually add 1 tbsp of Cajun sauce at a time. It depends on your flavor profile, you decide how much sauce to put in.
- Give the pan a few shakes to make sure corn and grilled squid are coated well with Cajun sauce.
- Serve immediately. Garnish with basil, Vietnamese coriander (rau răm) and/or jalapeno slices.
- Enjoy!