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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kathryn
Servings: 4
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon ground ginger
1 teaspoon ground coriander
salt, to taste
freshly-cracked black pepper, to taste
1 pound medium-sized squid, including tentacles, cleaned
¼ cup lime juice
2 teaspoons honey
1 tablespoon nuoc nam, or to taste (Vietnamese fish sauce)
1 teaspoon minced garlic
1 tablespoon minced fresh red or green chile pepper
¾ cup mung bean sprouts
1 red bell pepper, julienned
¼ cup chopped fresh mint
¼ cup roughly chopped unsalted roasted peanuts
green leaf or Bibb leaf lettuce
Prepare the grill or heat a grill pan on the stovetop. In a small bowl combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub the squid bodies and tentacles with the spice mixture.
Place the squid bodies on the grill and weight them down with a clean brick wrapped in foil or a large heavy skillet. Grill for 1 to 1 ½ minutes per side. Remove the object weighing down the squid and cook for an additional 30 seconds, turning occasionally.
Transfer the grilled squid bodies to a platter. Place the tentacles on the grill and cook for about 2 minutes, or until they are brown and crispy, rolling them around with your tongs as they cook so that they brown evenly. Remove from the grill.
Slice the grilled squid bodies into ½-inch rings and if necessary cut the tentacles into bite-size pieces.
In a bowl whisk together the lime juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and toss to combine. Sprinkle the chopped mint and peanuts over the mixture and toss to combine. Arrange the lettuce on a platter and top with the squid mixture.