Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) cleaned squid, tubes and tentacles
- Marinade: 1 tsp fish sauce, 1 tsp rice wine or dry sherry, 1/4 tsp white pepper
- 1.5 tbsp neutral oil (canola or peanut)
- 3 stalks lemongrass (tender inner part), minced (about 1/4 cup)
- 4 garlic cloves, minced; 1 medium shallot, thinly sliced
- 2–3 fresh red chilies (bird’s eye or Fresno), thinly sliced
- 3 scallions, cut into 1-inch batons
- Sauce: 1.5 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp light soy sauce, 2 tsp brown sugar, 2 tbsp water, 1 tsp lime juice
- Finish: 1/2 tsp coarsely cracked black pepper
Do This
- 1) Score squid tubes in a crosshatch, slice into 1/2-inch rings; pat very dry.
- 2) Toss squid with marinade; rest 10 minutes.
- 3) Stir sauce ingredients together; set aside.
- 4) Heat wok on high (very hot), add oil; sauté shallot 30 seconds, then lemongrass and garlic 45–60 seconds until fragrant; add chilies 15 seconds.
- 5) Add squid; spread and sear 45 seconds undisturbed, then stir-fry 1–2 minutes until just opaque and curled.
- 6) Pour in sauce; toss 45–60 seconds to glaze. Add scallions, cracked pepper; toss 15–20 seconds. Serve immediately.
Why You’ll Love This Recipe
- Classic Vietnamese flavors: bright lemongrass, garlic, and chilies in a savory-slightly sweet glaze.
- Tender, never rubbery squid thanks to quick high-heat cooking and a brief marinade.
- Weeknight-fast: 20-ish minutes start to finish, with everyday pantry sauces.
- Perfect with hot jasmine rice, or as a shareable small plate.
Grocery List
- Produce: Lemongrass (3 stalks), garlic, shallot, red chilies, scallions, lime, cilantro (optional)
- Dairy: None
- Pantry: Squid (frozen or fresh), fish sauce, oyster sauce, light soy sauce, brown sugar, neutral oil, rice wine or dry sherry, black and white pepper, jasmine rice (to serve)
Full Ingredients
Squid & Marinade
- 1 lb (450 g) cleaned squid, tubes and tentacles
- 1 tsp fish sauce
- 1 tsp rice wine or dry sherry
- 1/4 tsp ground white pepper
Aromatics
- 1.5 tbsp neutral oil (canola or peanut)
- 3 stalks lemongrass, tender inner part only, finely minced (about 1/4 cup / 30 g)
- 4 large garlic cloves, minced (about 1.5 tbsp)
- 1 medium shallot, thinly sliced (about 1/2 cup)
- 2–3 fresh red chilies (bird’s eye for hot, Fresno for milder), thinly sliced
Sauce & Finish
- 1.5 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 2 tsp brown sugar or palm sugar
- 2 tbsp water
- 1 tsp fresh lime juice (or rice vinegar)
- 3 scallions, cut into 1-inch batons
- 1/2 tsp coarsely cracked black pepper, plus more to taste
To Serve (Optional)
- Steamed jasmine rice
- Lime wedges and a few cilantro sprigs
Step-by-Step Instructions
Step 1: Clean, score, and slice the squid
Pat the squid dry thoroughly. For the tubes, open them flat and lightly score the inner surface in a shallow crosshatch (do not cut through). Slice into 1/2-inch (1.25 cm) rings; leave tentacles whole if small, or halve if large. Dry again with paper towels—dry squid sears instead of steaming.
Step 2: Brief marinade for tender, savory squid
In a bowl, toss squid with 1 tsp fish sauce, 1 tsp rice wine or dry sherry, and 1/4 tsp white pepper. Marinate for 10 minutes at room temperature while you prepare aromatics. This seasons the squid without making it watery.
Step 3: Mix the lemongrass-chili glaze
In a small cup, whisk 1.5 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp light soy sauce, 2 tsp brown sugar, 2 tbsp water, and 1 tsp lime juice until the sugar dissolves. Set within arm’s reach of the stove.
Step 4: Preheat the wok and bloom the aromatics
Heat a wok or 12-inch skillet over high heat until very hot—if using an infrared thermometer, aim for a 450–500°F (230–260°C) surface. Add 1.5 tbsp oil. Stir-fry shallot for 30 seconds. Add lemongrass and garlic; cook 45–60 seconds until fragrant and just turning golden. Add sliced chilies and cook 15 seconds. Keep things moving to avoid burning.
Step 5: Flash-stir-fry the squid
Add the marinated squid and spread into a single layer. Sear 45 seconds without stirring, then stir-fry 1–2 minutes until the rings curl and turn opaque with lightly blistered edges. Do not overcook—total squid time should be about 2–3 minutes.
Step 6: Glaze, finish, and serve
Pour in the prepared sauce and toss 45–60 seconds until it reduces to a glossy coating. Add the scallion batons and 1/2 tsp coarsely cracked black pepper; toss 15–20 seconds. Taste and adjust with a pinch more sugar or lime if needed. Transfer immediately to a warm plate and serve with steamed jasmine rice and lime wedges.
Pro Tips
- Dry is key: Moisture toughens squid and prevents browning. Pat dry before marinating and again before cooking.
- Score lightly: The crosshatch helps tenderness and creates pretty curls that trap the glaze.
- High heat, short time: Keep the wok ripping hot and cook the squid 2–3 minutes total to avoid rubbery texture.
- Control the heat level: Bird’s eye chilies are hot; swap in Fresno or jalapeño for milder spice, or de-seed.
- Batch if needed: If your pan is small, cook squid in two batches so it sears instead of steaming.
Variations
- Pineapple twist: Add 1 cup bite-size pineapple after the squid for a sweet-tart contrast; cook 30–45 seconds.
- Tamarind-lime: Replace the lime juice with 1 tsp tamarind concentrate for a tangier glaze.
- Herb finish: Toss in a handful of Thai basil or cilantro leaves with the scallions.
Storage & Make-Ahead
Best eaten immediately. You can prep aromatics up to 2 days ahead and refrigerate in airtight containers. Clean and score the squid up to 12 hours ahead, store covered and very dry. Cooked leftovers keep 1 day refrigerated; reheat quickly in a hot skillet 45–60 seconds to avoid overcooking. Freezing cooked squid is not recommended.
Nutrition (per serving)
Approx. 185 calories; 23 g protein; 6 g fat; 6 g carbohydrates; 0 g fiber; 6 g sugar; 920 mg sodium. Values are estimates and will vary with brands and exact amounts.
