Sotong Bakar (Barbecue Squid)

Sotong Bakar (Barbecue Squid)
Photo by Darren Soh

Ingredients

  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ teaspoons freshly ground black pepper
  • 2 tablespoons less-sodium soy sauce
  • 2 tablespoons less-sodium soy sauce
  • 1 (1-inch) piece peeled fresh ginger, coarsely chopped
  • 1 (1-inch) piece peeled fresh ginger, coarsely chopped
  • 13 fresh red Thai chiles, stemmed
  • + 15 more ingredients
    • 3 large peeled shallots, coarsely chopped
    • 13 fresh red Thai chiles, stemmed
    • 1 ½ pounds whole cleaned skinless squid tubes
    • 3 large peeled shallots, coarsely chopped
    • 1 ½ pounds whole cleaned skinless squid tubes
    • Cooking spray
    • ¼ teaspoon kosher salt
    • 1/3 cup chopped red bell pepper
    • 6 large garlic cloves
    • Cooking spray
    • 6 tablespoons sugar
    • ¼ teaspoon kosher salt
    • 1/3 cup chopped red bell pepper
    • 6 large garlic cloves
    • 6 tablespoons sugar

1. Score squid by making 4 (1/2-inch) crosswise cuts in each tube. 2. Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt. Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; s...

View full recipe at My Recipes

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