Vietnamese Grilled Squid with Lemongrass-Chili Sate and Broken Rice
Succulent grilled squid marinated in a spicy lemongrass-chili sate paste, served alongside fluffy broken rice and a refreshing side salad.
Ingredients
- Fish Sauce10 ml
- Broken Rice70 g
- Garlic5 g
- Cucumber50 g
- Lemongrass10 g
- Cooking Oil5 ml
- Squid180 g
- Chili5 g
- Shallot10 g
- Sugar5 g
- Lettuce50 g
Instructions
- 1Step 1
Clean the squid thoroughly, removing the ink sac and clear quill. Score the squid body in a crosshatch pattern without cutting all the way through, then cut into bite-sized pieces.
- 2Step 2
Prepare the sate paste: Finely mince the lemongrass, chili (adjust to your spice preference), garlic, and shallot. In a small bowl, combine these minced aromatics with 5ml of fish sauce and 5g of sugar. Mix well.
- 3Step 3
Marinate the squid with the sate paste for at least 5 minutes.
- 4Step 4
While the squid marinates, cook the broken rice according to package directions. Typically, rinse the rice, then combine 70g rice with 100ml water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed.
- 5Step 5
Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the squid with 5ml of cooking oil.
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