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Barbecued Squid


Barbecued Squid in Coconut Milk

2 lbs. Fresh or frozen Squid, cut into rings
1 1/2 cups Fresh Coconut milk or canned coconut milk (available in Asian Stores)
1 tsp. Garlic, chopped
1/4 cup Fish sauce
1/4 cup Peanuts, finely chopped
1 whole Lime, freshly squeezed
1/2 tsp. Cayenne pepper to taste
1tbsp. Brown Sugar

How to make your fresh coconut milk:

Boil 1 1/2 cups water and pour it over 1 1/2 cups of fresh or dry grated coconut.

Beat it in the food processor or blender for at least 1minute.

Strain it through a sieve or through cheesecloth.

Marinate the squid for 1 hour or more if you desired in coconut milk and add the chopped garlic.

Prepare the coals and arrange the squid in a bamboo skewer

How to make your distinctive dipping sauce:

Combine the fish sauce, peanuts, sugar, lime juice and the cayenne pepper.

Grill the squid for about 5 minutes on one side.

When it get brown turn over and barbecue for another 5 minutes more.

Serve dipping sauce as you ready to serve the barbecued squid dish.

Serve 6 to 8 people.

Simple tips:

Coconut milk can be easily made if you have a blender or food processor, if you are running out of time, canned coconut milk is good enough .

The same procedure of this recipe is also tasty in grilled fish if you use such as sea bass or halibut, cod and whiting by cutting the steaks or fillets into large squares.





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Last modified: May 26, 2003