Sotong Bakar (Barbecue Squid) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The spice rub and dipping sauce are hot, hot, hot (but quite good). Serve with slices of cucumber and fresh cilantro leaves for a cooling effect in the mouth. Thai chiles are very spicy, so you can use fewer (and increase the mild bell pepper) to tame the heat. Ingredients:
1 1/2 pounds whole cleaned skinless squid tubes |
1/3 cup chopped red bell pepper |
13 fresh red thai chiles, stemmed |
6 large garlic cloves |
3 large peeled shallots, coarsely chopped |
1 (1-inch) piece peeled fresh ginger, coarsely chopped |
6 tablespoons sugar |
2 tablespoons less-sodium soy sauce |
1 1/2 teaspoons freshly ground black pepper |
1/4 teaspoon kosher salt |
cooking spray |
Directions:
1. Score squid by making 4 (1/2-inch) crosswise cuts in each tube.
2. Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt. Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning bag occasionally. Reserve remaining 2/3 cup chile mixture for dipping sauce.
3. Preheat grill to medium heat.
4. Remove squid from bag; discard marinade. Arrange squid in a single layer on grill rack coated with cooking spray. Grill for 2 minutes on each side or until charred and squid begins to curl around edges. Serve with reserved sauce.
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