Sotong Bakar (Barbecue Squid)

Photo: Darren Soh; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 4 1/2 ounces squid and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 263
Fat 2.6 g
Satfat 0.6 g
Monofat 0.2 g
Polyfat 1 g
Protein 28.1 g
Carbohydrate 30.9 g
Fiber 1.1 g
Cholesterol 396 mg
Iron 1.8 mg
Sodium 466 mg
Calcium 75 mg

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

Preparation

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.

Note:

Violet Oon,

July 2010