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Cajun style sauteed squid with corn

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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Asian fusion, Cajun
Servings 2 people


  • 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


  • 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!