Chargrilled Phu Quoc Salt and chilli Squid - Muc Nuong Thang
Recipe by Luke Nguyen
Luke Nguyen prepares fresh calamari off a squid boat in episode 4 of Luke Nguyen's Vietnam.
Ingredients
- 1 whole squid (600 g)
- 2 teaspoon salt
- 2 chilli, sliced
Salt & Pepper Lemon Sauce
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 teaspoon fine white pepper
Method
- Pull away the squids head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.
- Pound the chilli in mortar and pestle.
- Mix 2 teaspoons of salt and pounded chilli together then coat both sides of the squid evenly.
- On a medium-high heat, char grill the squid for 3 minutes on each side or until brown.
- In a dipping bowl, add lemon juice, remaining salt and pepper and mix well.
- Cut squid into bite sized pieces and dip into salt & pepper lemon sauce.
