Grilled squid

Grilled squid

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This is a classic seafood dish from the coastal city of Xiamen, where they cook it on the street from mobile grill stands shrouded in swirls of delicious-smelling smoke. Use ready-made sa cha sauce if you like and do as the locals do — sprinkle the squid with a little chilli powder as it cooks. Don’t even try this with anything less than the freshest of squid and don’t be afraid of gutting the squid yourself — it’s easier than you think.

Ingredients

Quantity Ingredient
3 fresh whole squid
1 tablespoon vegetable oil

Glaze

Quantity Ingredient
2 1/2 tablespoons Sa cha sauce
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons clear rice wine
1 1/2 tablespoons sugar
2 garlic cloves, finely crushed

Method

  1. To clean the squid, gently pull the tentacles away from the tube (the intestines should come away at the same time). Remove the intestines from the tentacles by cutting under the eyes, then remove the beak if it remains in the centre of the tentacles by using your fingers to push up the centre. Reserve the tentacles. Pull the transparent cartilage from inside the body and remove. Clean out the inside of the tube. Hold the tube under running water and peel the skin off. Place the cleaned squid tubes on a chopping board and use a sharp knife to score horizontal cuts on one side only, reserving the tentacles. Place on a plate and set aside.
  2. To make the glaze, combine all the ingredients in a bowl. Brush the squid tubes and tentacles all over with some of the mixture.
  3. Heat a chargrill pan or cast iron pan over a medium–high heat, add the oil and then place the tentacles and the squid, scored side down, in the pan. Brush more glaze over the tentacles and squid, using tongs to press down on the squid tubes to help them sear, and cook for 2–3 minutes, then turn them over, brush with more glaze, and cook for another 2–3 minutes, or until cooked through. Take the squid and tentacles off the heat and brush with more glaze. To serve, put the squid tubes on a platter and arrange the tentacles inside the squid tubes, placing them so they are just hanging out a little.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again