Squid is a very common ingredient in Vietnamese cusine as it is cheap, nutritious and readilly available. When you clean the squid bodies, make sure to take out the ink bag first before you clean the whole body. It’s every easy to break, and it will darken the water quickly if you accidently break one when you clean it. When you clean seafood, make sure to take the trash out right after you’re done preparing them, as it tends to smell the kitchen quickly.
To ease the pain of cleaning squid, you can buy the prepared white squid body, which I’m going to use in this recipe. The meat itself doesn’t taste as sweet and fresh as when you buy whole squids, but it’s more convenient to use. We all love the convenience once in a while, don’t we?
Recipe for Making Marinated Grilled Squid – Mực Nướng:
1 lb medium squid bodies
1/2 tbsp salt
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp Asian sesame oil
2 garlic cloves, crushed
1 tbsp finely chopped lemongrass
1 tsp curry powder
1 tsp five spice powder
1 tsp sugar
1/2 tsp ground white pepper
2 tbsp vegetable oil
5 cilantro sprigs to garnish
2 tbsp of fried shallots
Dipping Ginger Fish Sauce
Cut the squid body horizontally to open it out flat. Then use a knife to make diagonal criss cross slits across the surface. This allows the squid to cook evenly and quickly, as well as it makes it look attractive. Rinse and pat dry. Rub it with salt and set aside for 15 minutes. Rinse, drain, pat dry again.
Combine all the marinade ingredients in a large bowls and mix well. Add the squid pieces, stir well to make sure it is coated with marinade on both sides. Cover and set it aside for at least 1 hrs.
Preheat a grill. Lift the squid pieces from the marinade and grill on high heat for about 2 minutes on each side, or until just done. Arrange the grilled squid on a cutting board to cut into large bite sized pieces before serving on a serving platter. Garnish with some fried shallots and cilantro.
Serve the grilled squid hot with dipping ginger fish sauce and a plate of green salad.
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