Luke Nguyen prepares fresh calamari off a squid boat in episode 4 of Luke Nguyen's Vietnam.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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