lautnusantara.com Black squid crackers are a unique and delicious snack originating from various coastal areas in Indonesia, including Sulawesi. Made from squid ink and fresh squid, these crackers have a distinct black color and a rich umami flavor. If you want to try making this specialty at home, follow the step-by-step guide below.

Ingredients:

• 500 grams fresh squid
• 250 grams tapioca flour
• 2 cloves garlic (mashed)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon ground pepper
• 1 tablespoon squid ink
• 1 teaspoon baking powder
• 100 ml water
• Cooking oil (for frying)

Instructions:

1. Preparing the Squid and Ink

• Clean the squid thoroughly, removing its innards and skin.
• Separate the ink sac carefully and set it aside.
• Chop the squid into small pieces and blend it into a smooth paste.

2. Mixing the Dough

• In a large bowl, combine the blended squid, tapioca flour, garlic, salt, sugar, ground pepper, baking powder, and squid ink.
• Gradually add water while kneading until the mixture forms a smooth, pliable dough.

3. Shaping and Drying

• Roll the dough into thin sheets using a rolling pin.
• Cut into desired cracker shapes (squares, circles, or strips).
• Arrange the pieces on a tray and sun-dry them for 1-2 days until completely dry.

4. Frying the Crackers

• Heat a generous amount of cooking oil in a deep pan.
• Fry the dried crackers in batches over medium heat until they puff up and turn crispy.
• Remove and drain excess oil on a paper towel.

5. Serving and Storing

• Serve the black squid crackers as a snack or side dish with chili sauce or sambal.
• Store in an airtight container to maintain crispiness.

Tips for Best Results:

• Use fresh squid for the best flavor.
• Ensure the crackers are completely dry before frying to achieve maximum crispiness.
• Adjust the amount of squid ink based on your preference for color and taste.

Enjoy your homemade crispy black squid crackers, inspired by Sulawesi’s rich seafood traditions!

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