Vietnamese Grilled Squid Salad
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Chili Powder1 tsp
Cayenne1 tsp
Ground Ginger1 tsp
Ground Coriander1 cup
Lime Juice2 tsps
Honey1 tsp
Garlic (minced)3 cup
Mung Bean Sprout1 cup
Mint (chopped fresh)Directions:
1
Prepare the grill or heat a grill pan on the stovetop
2
In a small bowl combine the chili powder, cayenne, ginger, coriander, salt and pepper
3
Rub the squid bodies and tentacles with the spice mixture
4
Place the squid bodies on the grill and weigh them down with a clean brick wrapped in foil or a large heavy skillet
5
Grill for 1 to 1 1/2 minutes per side
6
Remove the object weighing down the squid and cook for an additional 30 seconds, turning occasionally
7
Transfer the grilled squid bodies to a platter
8
Place the tentacles on the grill and cook for about 2 minutes, or until they are brown and crispy, rolling them around your tongs as they cook so that they brown evenly
9
Remove from the grill
10
Slice the grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles into bite-size pieces
11
In a bowl whisk together the lime juice, honey, nuoc nam, garlic and chili pepper
12
Adjust seasoning with salt and pepper
13
Add the sliced grilled squid and toss to coat
14
Add the sprouts, bell pepper and toss to combine
15
Sprinkle the chopped mint and peanuts over the mixture and toss to combine
16
Arrange the lettuce on a platter and top with the squid mixture