Grilled Squid with Tamarind Chili Sauce
Grilled squid pairs well with tart tamarind chili sauce. Served on skewers, these are an elegant answer to cocktail party finger foods.
- Yield: Makes about 40 pieces
Source: Martha Stewart Weddings, Winter 2003
- 4 garlic cloves, minced
- 1/2 cup loosely packed fresh cilantro leaves
- 1/4 cup vegetable oil
- 5 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons freshly ground pepper
- 2 teaspoons Thai fish sauce (nam pla)
- 2 teaspoons hot chili oil
- 4 pounds cleaned squid
- Tamarind Chili Sauce, for serving
In the bowl of a food processor, combine garlic, cilantro, vegetable oil, soy sauce, ginger, and pepper; process to form a paste. Transfer to a bowl; stir in fish sauce and chili oil. Set aside.
Slice open each squid lengthwise in half; rinse well under cold water, and pat dry with paper towels. Rub paste over both sides of squid to coat evenly, and let marinate, covered with plastic wrap, at room temperature 15 minutes.
Heat grill to medium. Roll each squid half into a tight cylinder. Working in batches, place squid rolls seam side down on grill. Cook, turning as each side turns golden and takes on grill marks, until flesh is opaque, about 2 minutes; be careful not to overcook or squid becomes chewy. Transfer to a serving platter. Serve drizzled with tamarind sauce.