Crispy fried cuttlefish with garlic and butter

with chef Le Thanh Tan from the Hanoi Daewoo Hotel’s Banquet Kitchen

If you do not want to spend much time in the kitchen on weekends, this is the dish for you, straight from chef Le Thanh Tan from the Hanoi Daewoo Hotel’s Banquet Kitchen.
Ingredients: Serves 10

• 0.6kg cuttlefish
• 40g tapioca
• 2 egg yolks
• 10g garlic (minced)
• 15g butter
• 1L cooking oil
• salt, chicken stock and pepper to taste

Preparation: Clean the cuttlefish and cut into slices. Marinate it in salt, chicken stock and pepper for 20 minutes. Add whipped egg yolks and coat cuttlefish with the mixture. Heat the oil to deep-fry the cuttlefish to a golden colour, then aside. Heat butter and fry minced garlic in a hot span. Put the fried cuttlefish back in and stir.

Chef’s tip: This dish has a delightful golden colour, flavoured with fried garlic and butter, so add some green herbs for garnish.

This dish is on the wedding and banquet functions menu at the Hanoi Daewoo Hotel. Tel: 04 831 5000 ext. 3018.

Source VietNamNews