← Nouns Cooking · Thai

Ingredients

• 1 kg whole squid, cleaned (tubes and tentacles)
• 1½ tbsp light soy sauce
• ½ tbsp Dark soy sauce
• 1 tsp Ground turmeric
• 1 tbsp Vegetable oil
• 5 cloves Garlic
• 6 green bird’s eye chillies
• 1 handful Coriander (cilantro)
• 4 tbsp Fish sauce
• 4 tbsp lime juice
• 2½ tbsp Sugar
• 1 handful Mint (optional)

Method

1. Pat the squid dry and toss with both soy sauces, the turmeric and oil. Leave for 15 min.
2. For the sauce, pound or blitz the garlic, chillies and coriander to a coarse green paste. Stir in the fish sauce, lime juice and sugar until dissolved; it should be sharp, salty and very hot.
3. Heat a barbecue or griddle pan until very hot. Grill the squid for 2–3 min per side, until opaque and lightly charred. Don’t overcook it or it turns rubbery.
4. Slice the tubes into rings, pile onto a plate and serve with the sauce and the mint scattered over.

Tips

• Skewering the squid flat keeps the tubes from curling so they char evenly.
• Contains soy and wheat; use tamari for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Simply Suwanee