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Fried Squid with Pineapple (Muc Xao Thom)

SUBMITTED BY: Rohani

"This tangy and sweet dish is perfect served over fluffy white rice. Be sure and not to overcook the squid or it will become tough."
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, cut into wedges
  • 2 pounds squid, cleaned and cut into 1/2 inch rings
  • 1/2 fresh pineapple - peeled, cored and chopped
  • 4 stalks celery, cut into 2 inch pieces
  • 4 tablespoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon ground black pepper

DIRECTIONS

  1. In a large skillet over medium high heat, heat the and the garlic. Fry until garlic is golden brown.
  2. Add onion and stir-fry for 1 minute. Add squid and cook until they just turn white (do not overcook). Add the pineapple, celery, fish sauce, sugar and pepper. Stir fry for 2 minutes.

Learn how to manage your pineapple with our  Cutting a Pineapple  video.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2003 by SURASA
Taste very good. My husband and I love it. I use pineapple crushed in a can and it still turned out so good.

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by DAYLEEFLOSSER
pretty yummy, but squid take forever to clean and cut.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2006 by mklbuff75
Recipe is fantastic. I disagree with a previous review that squid takes forever to clean though - it is very quick and easy. Cut the tentacles off just in front of the eyes. Remove the beak. Slide your finger down the back of the tube and break through the membrane holding the body in the tube. Pull the body and guts out. Slide your finger down under the cartilage and lift up - the cartilage will now come out. Slice the skin with a knife and peel off.

3 users found this review helpful


MORE MEMBER REVIEWS
 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 329

  • Total Fat: 10.3g
  • Cholesterol: 529mg
  • Sodium: 1231mg
  • Total Carbs: 20.8g
  •     Dietary Fiber: 2.1g
  • Protein: 37.1g

VIEW DETAILED NUTRITION

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