Ingredients: (8-10 servings)
1 kg squid- cut into long strips
1/2 cup soy sauce
2 tbsp minced ginger
Bamboo skewers soaked in water
3-4 fresh green chili- pound into rough paste or finely minced
6 cloves garlic- finely minced
1/2 cup sugar
1/2 cup vinegar
1/4 cup water
1 lime- juiced
2 tsp salt
2 tbsp fish sauce
A handful coriander- finely chopped
- Skewer squid in bamboo skewers leaving some space for handling. Marinate the squid in soy sauce and ginger for half hour.
- While the squid is marinating, make the sauce. Bring sugar, vinegar, water, and salt to boil. When all sugar is dissolve, remove from the heat. Let the savory syrup cool down, and then add green chili, garlic, lime juice, fish sauce and coriander. Stir well and keep aside.
- Back to the squid. Set the charcoal grill on medium-high heat. Grill the squids about 2 minutes each side or until the squid slightly charred on the outside and cooked through.
- Serve hot with green sauce.