Vietnamese Grilled Squid Salad

Total Time:
26 min
Prep:
20 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • Salt and freshly cracked pepper, to taste
  • 1 pound medium sized squid, including tentacles, cleaned
  • 1/4 cup lime juice
  • 2 teaspoons honey
  • 1 tablespoon nuoc nam, Vietnamese fish sauce, available at Asian specialty stores, or to taste
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh red or green chile pepper of your choice
  • 3/4 cup mung bean sprouts
  • 1 red bell pepper, julienned
  • 1/4 cup chopped fresh mint
  • 1/4 cup roughly chopped unsalted roasted peanuts
  • Green leaf or Bibb leaf lettuce
Directions

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 weigh them down with a clean brick wrapped in foil or a large heavy skillet. Grill for 1 to 1 1/2 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 your tongs as they cook so that they brown evenly. Remove from the grill. Slice the grilled squid bodies into 1/2-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.


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