Crispy Charcoal-Style Grilled Squid
Spicy Citrus Dipping Sauce

Crispy, tender squid tubes flash-fried and blowtorched for a perfect smoky char. Pair with a vibrant, zesty chili-plum dipping sauce for an elite appetizer.

Ingredients

• 1 large squid tube, cleaned
• 3 slices ginger
• 4 cloves garlic
• 2 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp seafood sauce
• 1 tbsp chili paste
• 1 tbsp garlic chili sauce
• 500 ml cooking oil
• 1 tbsp Turkish or barbecue seasoning powder
• 2 tbsp chopped cilantro
• 2 chopped green and red chilies
• 1 tbsp green plum juice
• 1 tbsp brown sugar syrup
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 whole fresh strawberry
• to taste fresh herbs and edible flowers

Instructions

1. 1Slice the squid tube

   

   Place a cleaned raw white squid tube onto a clean cutting board. Using a sharp cleaver, carefully slice the squid tube into neat, uniform rectangular pieces. Uniform sizing ensures the squid cooks evenly during the deep-frying and torching stages later on.

   Tip: Keep your non-dominant hand curled in a claw position to anchor the slippery squid tube safely while slicing.
2. 2Add the primary aromatics

   

   Transfer the sliced raw squid pieces into a clear glass mixing bowl. Add a few fresh slices of ginger and whole peeled garlic cloves directly onto the squid. Pour in a splash of soy sauce to begin layering the savory base flavors.

   Tip: Lightly crush the garlic cloves before adding them to help release more of their natural oils and juices into the marinade.
3. 3Marinate the squid thoroughly

   

   Combine the squid with the remaining marinade components, including fish sauce, seafood sauce, chili paste, and garlic chili sauce. Use your hand to thoroughly toss and massage the mixture, ensuring every single piece of squid is evenly coated in the vibrant sauce.

   Tip: Massaging the squid gently helps the proteins absorb the complex liquid seasonings and aromatics much faster.
4. 4Mix the dipping sauce

   

   In a separate glass bowl, place finely chopped green and red chilies along with minced fresh cilantro. Add the liquid components: soy sauce, green plum juice, brown sugar syrup, lemon juice, and a splash of apple cider vinegar. Stir everything together until well combined.

   Tip: Let the dipping sauce sit for a few minutes before serving to allow the heat from the chilies and the acidity from the citrus to fuse together beautifully.
5. 5Deep-fry the marinated squid

   

   Heat oil in a deep pan or wok until it reaches 160°C. Carefully lower the marinated squid pieces into the hot oil. Deep-fry them briefly until the exterior turns crispy while keeping the inside tender. Be mindful not to overcook them, or they will turn rubbery.

   Tip: Fry the squid in small batches if necessary. Overcrowding the pan drops the oil temperature quickly and makes the squid soggy instead of crispy.
6. 6Scorch with a blowtorch

   

   Lift the fried squid pieces out of the oil using a perforated metal skimmer, letting any excess oil drain off. While holding the skimmer safely over the workspace, blast the squid directly with a kitchen blowtorch. Scorch the surfaces evenly to create dark, charred edges and a smoky finish.

   Tip: Keep the blowtorch moving constantly to avoid burning any single spot too deeply, which can impart a bitter flavor.
7. 7Season the squid

   

   Add Turkish-style seasoning powder over the freshly scorched squid pieces while they are still in the metal skimmer. Toss them thoroughly to ensure the flavor is evenly distributed.

   Tip: If you do not have Turkish seasoning, regular barbecue seasoning powder works perfectly.
8. 8Plate and garnish

   

   Carefully arrange the seasoned, scorched squid pieces onto a serving plate lined with parchment paper. Place the prepared dipping sauce alongside the squid, and garnish the plate with fresh herbs, edible flowers, and a bright strawberry for an elegant presentation.

   Tip: Lining the plate with parchment paper helps absorb excess oil and creates a clean presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions