Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Chili powder

  2. 1 teaspoon 5ml Cayenne

  3. 1 teaspoon 5ml Ground ginger

  4. 1 teaspoon 5ml Ground coriander Salt and freshly cracked Pepper - to taste

  5. 1 lb 454g / 16oz Medium sized squid Including tentacles Cleaned

  6. 1/4 cup 59ml Lime juice

  7. 2 teaspoons 10ml Honey

  8. 1 tablespoon 15ml Nuoc nam - vietnamese fish Sauce - available at asian Speciality Stores - or to taste

  9. 1 teaspoon 5ml Minced garlic

  10. 1 tablespoon 15ml Minced fresh red or green Chile pepper of your choice

  11. 3/4 cup 120g / 4 1/5oz Mung bean sprouts

  12. 1 Red bell pepper - julienned

  13. 1/4 cup 36g / 1 1/3oz Chopped fresh mint

  14. 1/4 cup 36g / 1 1/3oz Roughly chopped unsalted Roasted peanuts Green leaf or bibb leaf Lettuce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the grill or heat a grill pan on the stovetop. In a small bowl combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub the squid bodies and tentacles with the spice mixture. Place the squid bodies on the grill and weigh them down with a clean brick wrapped in foil or a large heavy skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object weighing down the squid and cook for an additional 30 seconds, turning occasionally. Transfer the grilled squid bodies to a platter. Place the tentacles on the grill and cook for about 2 minutes, or until they are brown and crispy, rolling them around your tongs as they cook so that they brown evenly. Remove from the grill. Slice the grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles into bite-size pieces. In a bowl whisk together the lime juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and toss to combine. Sprinkle the chopped mint and peanuts over the mixture and toss to combine. Arrange the lettuce on a platter and top with the squid mixture. Yield: 4 servings COOKING LIVE #CL8897


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