SQUID CAKES

Delight in the tastier relative of fish cakes, squid cakes, especially when eaten with
lettuce and mint leaves and a sweet-and-sour dipping sauce.

INGREDIENTS

Squids

Minced garlic
Minced shallot
Green (mung) bean powder
Cooking oil
Chinese lettuce leaves
Mint leaves

SEASONING

Chicken seasoning powder
Ground white pepper
Sugar
Salt

DIPPING SAUCE (COMBINED)

Fish sauce
Coconut juice
Sugar
Vinegar
Garlic
Red chilli (optional)

1 kg (2 lb 3 oz), washed, cleaned and
skinned
½ tsp
1 tsp
½ tsp
125 ml (4 fl oz / ½ cup)
200 g (7 oz), washed and drained
as required

3 tsp
1 tsp
1 tsp
1 tsp

1 Tbsp
2 Tbsp, or boiled water
1 tsp
1 Tbsp, or lemon juice
1 clove, peeled and minced
1 or to taste, minced

METHOD

▪ Cut squid tubes into small pieces. Blend (process) squid pieces to a fine
paste. Transfer to a mixing bowl.

▪ Season squid paste with minced garlic and shallot, as well as seasoning
ingredients.

▪ Shape squid paste into balls about 5 cm (2 in) in diameter. Flatten them
into round-shaped patties about 0.5-cm (¼-in) thick.

▪ Heat oil in a wok or skillet (frying pan). Cook squid patties until golden
brown.

▪ For presentation, cut squid cakes into diamond shapes and arrange on a
plate. Garnish as desired with leaves and squid-cake trimmings.

▪ Serve squid cakes with lettuce and mint leaves, as well as dipping sauce.

To clean the blender of sticky
squid paste, use some salted
water.

Flatten each squid ball by
pressing down with the palm,
not fingers, to minimise
sticking and for a smoother
finish.

Remove as much excess
oil from fried squid cakes
as possible by draining
on several changes of
absorbent kitchen paper
before serving.

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