Vietnamese basil: A small amount (a type of herb with a strong flavor)
Minced ginger: 2 teaspoons
Dried seaweed: 10g
Crispy fried batter: 1 package
Roasted white sesame seeds: 1 teaspoon
Rice vinegar: 2 tablespoons
Soy sauce: 3 tablespoons
Mayonnaise: 1 tablespoon
Sesame oil: 2 teaspoons
Cooking oil: 100ml
Sugar: 1 tablespoon
Preparing the ingredients:
Seaweed: Rinse the seaweed thoroughly and cut into suitable lengths.
White radish and carrot: Wash, peel, and thinly slice the white radish and carrot. Then, cut each slice in half lengthwise.
Cucumber: Wash and cut into suitable lengths.
Cherry tomatoes: Wash and cut in half.
Ginger: Wash, peel, and grate.
Sesame seeds: Toast the sesame seeds until fragrant.
Lettuce: Wash and cut into bite-sized pieces.
Crab sticks: Cut the crab sticks diagonally into pieces.
Preparing the Squid
Clean the squid: Remove the skin from the squid and clean it thoroughly by rinsing it multiple times with water. Cut the squid body into small pieces.
Marinate the squid: Coat the squid pieces with a package of crispy fried batter, making sure each piece is evenly coated. Let it marinate for about 5-10 minutes.
Fry the squid: Heat 100ml of cooking oil in a pan over high heat until it is about one-third full and hot. Carefully add the marinated squid to the hot oil and fry until golden brown. Remove the squid from the oil and drain on paper towels to remove excess oil.
Making the Sauce
In a bowl, combine 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 3 tablespoons of soy sauce, 2 teaspoons of grated ginger, and 2 teaspoons of sesame oil. Mix well until combined.
