Vietnamese Squid Cake on Toast
Vietnamese squid cake on toast is a quick and fun appetizer. You can even prepare a big batch for a party in a short amount of time. It has a crispy layer of sandwich bread and a flavorful layer of tasty squid cake.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 5 people
- 1 lb squid (cleaned)
- 2 tablespoons garlic
- 1 tablespoon shallot
- 1/2 teaspoons cornstarch
- 1/3 cup dill
- black pepper
- 8-10 thin slices of white sandwich bread
- frying oil
Vinegared Soy Sauce
- 2 teaspoons soy sauce
- 1 teaspoon vinegar
- 1 teaspoon water
- 1/8 teaspoon sugar
Before cooking, put squid in the freezer for about 30 minutes (optional).
Wash and pat squid as dry as you can. Add squid, garlic, shallot, dill, cornstarch and black pepper in a food processor.
Process into a smooth and sticky mixture.
Remove the crust from bread slices and then cut bread into squares, sticks, or whatever shape you like.
Spread 1 1/2 to 2 teaspoons of squid mixture onto each piece of bread.
Heat 1 inch of oil in a frying pan. Once oil reaches 350F, add the squid toasts with the squid side down. Cook only a few toasts at a time. When the squid side has turned golden brown, about a minute, flip and fry the bread side until golden brown. Transfer to a plate lined with paper towel with the bread side touching the paper towel to drain oil.
Whisk together all ingredients for the vinegared soy sauce. Serve squid toasts hot with either the vinegared soy sauce or sweet chili sauce.