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
- Clean squids well and toss in marinade.
- Tread squids on to skewers. Heat a barbecue pit or grill, and place the squids on it to grill until just cooked through.
- 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.
- 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.
