Bon Appétit’s Vietnamese Salted Squid with Rao’s Homemade® Marinara Sauce
500 grams squid (approx 1 lb), cleaned
1 tbsp Granulated sugar
1 tbsp Kosher salt
1 tsp Ground white pepper
1 tsp Ground ginger
1 tsp Five-spice powder
2 Egg whites, beaten
150 grams Potato starch (approx 1 c) or more as needed
Oil for frying
4 Scallion stalks, thinly sliced
2 Red chili peppers, seeded if desired & finely chopped
2 Cloves of garlic, minced
1 Lemon wedge
6 oz Rao’s Homemade® Marinara Sauce for dipping
Slice 500 grams of squid lengthwise on one side to open. Score inside of squid
in cross-hatches. Cut squid in half lengthwise and slice into 1/2”-thick slices. Pat dry.
MAKE SEASONING MIX
1 tbsp sugar
1 tbsp salt
1 tsp white pepper
1 tsp ground ginger
1 tsp five-spice powder
Heat oil in a wok to 350°F.
Mix squid with 2 beaten egg whites. Dust squid with 150 grams of potato starch and shake off excess. Fry squid until golden and crisp, approximately 3 minutes. Transfer to paper towel-lined dish. Drain oil, reserving 2 tbsp in wok.
Heat reserved oil in same wok to medium-high heat and stir-fry squid with seasoning mix. When sautéing the squid with the seasoning mix, start with 2/3 the mix and add more as desired.
Add and stir-fry until fragrant:
4 sliced scallion stalks
2 chopped chili peppers
2 minced garlic cloves
Serve with a lemon wedge and Rao’s Homemade® Marinara Sauce for dipping.