• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 15 pieces small round squid (sotong katak)
  • Marinade
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp coarsely ground black pepper
  • 2 cloves garlic, minced
  • Dipping sauce
  • 2 coriander roots, scraped and cleaned
  • 5 bird´s eye chillies
  • 4 cloves garlic, peeled
  • 1 tbsp fish sauce
  • 3-4 tbsp lime juice
  • Pinch of salt
  • 1 ½ tbsp sugar or to taste
  • Grapefruit Salad
  • 1 bunch mint leaves
  • 1/4 cucumber, shredded
  • 1 red chilli, seeded and julienned
  • 1 grapefruit, peeled and segmented
  • 1 stalk lemon grass (whiter part only), finely sliced
  • 2 kaffir lime leaves, finely sliced
  • 3 stalks coriander leaves, coarsely chopped

Instructions

  1. Clean squids well and toss in marinade.
  2. Tread squids on to skewers. Heat a barbecue pit or grill, and place the squids on it to grill until just cooked through.
  3. Place the squids in a mixing bowl, and add grapefruit salad ingredients. Toss ingredients to mix well, then place on a serving plate. Drizzle dipping sauce over it.
  4. To make the dipping sauce: Blend bird´s eye chillies, coriander roots and garlic in a food processor until paste-like. Add salt, sugar, lime juice and fish sauce to taste.

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