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Preparation
30 minutes
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Difficulty
Easy
Grilled squid with lemongrass is extremely delicious and attractive, and the recipe is very simple. This will be a grilled dish suitable for parties with friends and family. Let’s get cooking right away!
Ingredients for Grilled Squid with Lemongrass Serves 2
Minced meat 100 gr Sausage 50 gr Squid 200 gr Pandan leaves 4 branches Lemongrass 5 stalks Chili 1 piece Chili powder 1/2 teaspoon Pepper 1/2 teaspoon Fish sauce 2 tablespoons Sugar 1 tablespoon Calamondin 1 piece Chili sauce 1 tablespoon Seasoning powder 2 tablespoons
Tools: Oven, grill rack, plate,…
How to choose fresh squid:
- The brown body will have a darker brown color, not pale. The white body will be opaque like milk. Whether brown or white, the squid’s body should be shiny.
- Use your finger to check the firmness of the squid. Fresh squid will have firm flesh and high elasticity.
- Check the eyes of fresh squid; they should be bright and clear, not cloudy.
- The tentacles should be fully intact and firmly attached to the squid’s head, and the head should still be firm when the flesh is fresh.
How to make Grilled Lemongrass Squid
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Prepare and marinate the squid
Cut off the long tentacles, the head from the body, and remove the squid shell. Pull the backbone out of the body and rinse the inside of the squid under running water. Peel off the purple membrane surrounding the squid to prevent it from breaking down during cooking.
Marinate the squid with 1 tablespoon of seasoning powder, 1/2 teaspoon of chili powder. Cut a small slit in the squid’s tail for easier stuffing.
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Marinate the filling with pork paste
First, marinate the minced meat with 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper. It’s best to marinate the minced meat with spices before adding the pork paste to help harmonize the dish.
Then, add 50g of pork paste, 1 tablespoon of minced lemongrass, 1/2 tablespoon of minced chili, and mix well.
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Stuff the filling
Cut open part of the squid’s tail. Fill about 3/4 of the squid with the filling. Cut the lemongrass into pieces about 10cm long. Insert the lemongrass into the squid so that the filling is thin, cooked evenly, and enhances the lemongrass flavor of the dish. Finally, add the squid tentacles.
Use pandan leaves to tightly tie the squid head.
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Grilling the squid
First, preheat the oven to 220 degrees Celsius, then place the squid in and grill for 15 minutes to help the squid cook firm and sweet.
Then slice into rings after the squid is cooked.
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Making the dipping sauce
Mix the sauce with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1/2 tablespoon of minced garlic, 1/2 tablespoon of minced lemongrass, 1/3 tablespoon of minced chili, juice of 1 calamondin, 1 tablespoon of chili sauce and stir well.
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The final dish
The squid rings are full, tender, fragrant with lemongrass and chili, with a hint of pandan leaf aroma. This will be an appealing dish to treat family and friends.
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I hope the recipe above will help you make the grilled squid with lemongrass deliciously and simply at home for family and friends. Wish you success!
*Refer to images and recipes from the YouTube channel Mon Ngon Moi Ngay
