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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 2.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 1g
  • Protein: 28.1g
  • Carbohydrate: 30.9g
  • Fiber: 1.1g
  • Cholesterol: 396mg
  • Iron: 1.8mg
  • Sodium: 466mg
  • Calcium: 75mg

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. 1. Score squid by making 4 (1/2-inch) crosswise cuts in each tube.
  2. 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. 3. Preheat grill to medium heat.
  4. 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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