Sambal Grilled Squid with Green Chilli Sauce
Sambal Grilled Squid with Green Chilli Sauce
Get this quick and easy seafood recipe by Helen Le from Home Cooked: Vietnam
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
Ingredients
  • 1 Shallot, cut into small pieces
  • 2 cloves Garlic, cut into small pieces
  • 2 Chilli peppers (Jalapeno pepper) cut into small pieces
  • 1 stalk Lemongrass cut into small pieces
  • 1 tablespoon Dried Shrimp, soaked 15 mins in warm water
  • 1 tablespoon Chilli flakes
  • 1 tablespoon Fish sauce
  • 1 teaspoon Chicken stock
  • 1 teaspoon Sugar
  • ¼ teaspoon Salt
  • 1 large Cuttlefish 700 grams
  • Green Chilli Lime Sauce:
  • 3 Green Chilli peppers, de-seeded and roughly chopped
  • 1 teaspoon Seasalt
  • ½ Lime
  • 1 teaspoon sweetened Condensed milk
Method
  1. Mix the Chilli flakes w/ 1 tablespoonp hot water and set aside
  2. Combine the shallot, garlic, lemongrass and Chillis into a food processor and blitz into a paste (sambal)
  3. Heat 3 tablespoon vegetable oil in a small saucepan, add the sambal and saute for 2 mins on low heat till fragrant and quite golden
  4. Add the chilli flakes and simmer on low for 3 mins stirring constantly
  5. Season with salt, fish sauce, sugar and chicken stock. Transfer this sambal into a bowl and let it cool
  6. Remove the guts, ink sack and eyes, peel off the skin of the cuttlefish and rinse well. Cut along the spine to open the tube like a book. With the tip of a very sharp knife, score parallel diagonal lines from end to end that’s about half of the way deep into the squid flesh. Repeat in the opposite direction to create a crisscross pattern
  7. Combine the sambal with the scored cuttlefish and leave to marinate for at least 1 hour in the refrigerator
  8. Grill over hot charcoal until done
  9. Serve with a lime wedge and Chilli sauce, or best with muoi ot xanh (salt and green chilli lime sauce)
  1. Green chilli Lime Sauce:
  2. Combine the green chillies, salt, sweetened condensed milk and juice of half a lime in a food processor and pulse till smooth.
  3. Store in the refrigerator up to 2 weeks

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