Name: Grilled squid (Pla meuk yang)
Yield: 6
Ingredients: Squid; 4 squid or cuttlefish (about 100gm each), skin on, halved, cleaned and scored, tentacles reserved; 2 tsp vegetable, garlic or shallot oil; 2 tbsp coconut cream; To serve: coriander leaves; Sauce; 1 coriander root, scraped; 3 cloves garlic; 3-5 fresh red birdseye chillies; 2½ tsp granulated sugar, or to taste; 2 tbsp lime juice, or to taste; 1-2 tbsp fish sauce, or to taste

Ingredients

Squid

4 squid or cuttlefish (about 100gm each), skin on, halved, cleaned and scored, tentacles reserved

2 tsp vegetable, garlic or shallot oil

2 tbsp coconut cream

To serve: coriander leaves

Sauce

1 coriander root, scraped

3 cloves garlic

3-5 fresh red birdseye chillies

2½ tsp granulated sugar, or to taste

2 tbsp lime juice, or to taste

1-2 tbsp fish sauce, or to taste

Method

Main

1.For sauce, combine coriander root and a pinch of sea salt in a mortar and, using a pestle, pound to a paste, add garlic and chillies and pound to a coarse paste. Add sugar, lime juice and fish sauce to taste. The sauce should taste hot, sour, salty and sweet.

2.Combine squid and reserved tentacles with oil and 1 tbsp coconut cream in a small bowl for 1 minute. Barbecue or char-grill squid and tentacles on a heated grill plate, scored-side down, for 1 minute, then drizzle with remaining coconut cream, turn and cook for another 1-2 minutes or until caramelised and opaque. Serve immediately, scattered with coriander leaves and sauce passed separately.

David Thompson

Styling by Rachel Brown