Preparation time: 40 minutes
Mực rim, or caramelized dried squids, are one of the Vietnamese students’ favorite snacks. Adults also often consume them with a cold beer!
- 200g dried squid
- 35g roasted sesame seeds
- 2 garlic heads
- 4 Tbsp vegetable oil
- 1-2 Tbsp fish sauce
- 2 Tbsp sugar
- 2 Tbsp sriracha sauce
- 1 tsp chicken broth
- Grilling basket
Put the dried squid in a grilling basket, then grill them over charcoal or in an oven until they curve up. Pound them with a pestle to soften and straighten them. You can also tear them into small pieces.
Crush the heads of garlic in a mortar with a pestle. Heat the vegetable oil in a pan, then sauté the crushed garlic until it is very fragrant and golden. Stir in the grilled dried squids.
Add the sugar, sriracha sauce, fish sauce and chicken broth. Mix well while cooking over low heat for 10 to 15 minutes to caramelize the sugar and the fish sauce. Sprinkle the squids with sesame seeds.
Let them cool before serving them.
You can store the mực rim for about 2 weeks: put them in an airtight container then in the refrigerator.