Thai Grilled Squid With Dipping Sauce
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Treat yourself to this easy and delicious Thai grilled squid with dipping sauce that never fails to hit the right spots. I love it when the squid is gently marinated and served with a spicy nam jim seafood sauce, just like the ones you’d get at a Thai street food market. Let’s fire up the grill and sizzle to perfection!
Tips for the best Thai grilled squid
Follow these tips to make the perfect Thai grilled squid that’s bursting with flavor!
- For the best results, flavor wise, you’ll need to find some super fresh squid.
- Wash the squid and then dry it before grilling, to ensure that the squid cooks evenly and doesn’t stick to the grill. After cleaning, pat it dry with a towel or let it air dry for a while.
- Grilling squid ain’t like a walk in the park, the skin can burn easily, and you definitely don’t want to overcook it because then it will become tough and rubbery! For a perfect chew, you have to grill for a short time over high heat, or for a long time over low heat. I always grill over high heat, about 2–3 minutes each side, or until cooked through with a slightly charred exterior.
- And the dipping sauce? You’re going to want it whipped up before the grill starts to smoke!
- Using a brush, add a thin layer of oil, like vegetable oil or olive oil, to your grill to prevent the squid from sticking to it. Make sure not to use too much, brush just once or twice.
Nam jim seafood dipping sauce
Seafood and a dipping sauce go together like pad Thai and peanuts, and in Thailand we love to pair our seafood with nam jim!
This dip will take your grilled squid to a whole level of yummy, trust me! It’s bursting with flavor, and it’s incredibly easy to whip up in a mortar and pestle.
And all you need are a few simple ingredients like fish sauce, lime, sugar, coriander, mint, chilies, and garlic.
The best part is that you can choose between a refreshing green nam jim seafood or a nutty red nam jim seafood.
In this recipe, I’ll be showing you how to make the fresh and herbal green version, which is my favorite.
Ingredients
Most ingredients can be found at Asian supermarkets.
For the squid
- Squid – I like to use whole squid, and I always get them from food markets to ensure I get them as fresh as possible. Fresh squid has a clean smell and firm texture, no fishy smell please!
- Dark soy sauce – This thick, dark-colored sauce is commonly used in Thai cuisine to add a slightly sweet and savory flavor, perfect for marinades.
- Light soy sauce – A thin sauce that’s used to add saltiness and flavor to Asian dishes.
- Turmeric powder – An orange spice with a slightly bitter flavor, used to add color and flavor.
For the dipping sauce
- Green chilies – Thai green chilies are available in Asian grocery stores.
- Fish sauce – Made with fermented fish and salt, has a salty and savory flavor.
- Coriander, mint, lime, garlic, white sugar
Short recipe video
Step-by-step instructions
The first step is to marinate the squid. Meanwhile, you can light up the charcoal, and we’ll make the dipping sauce.
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In a large bowl, mix dark soy sauce, light soy sauce, and turmeric powder. Then, rub the marinade onto each squid and let rest for 30 minutes. Tip: use a plastic glove.
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Crush chilies and garlic in a mortar and pestle.
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Then, add coriander and mint, and mix with the rest. Lastly, add fish sauce, white sugar, and lime juice.
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Apply a small layer of cooking oil to your grill with a brush, only brush once or twice.
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Grill the squid over high heat for 2–3 minutes on each side, or until the edges turn slightly charred, and the flesh becomes opaque. While grilling, make small cuts to help the squid cook evenly and to make it visually more appealing.
Recipe notes
- Clean the squid thoroughly and rinse with cold water.
- Dry the squid before grilling it.
- Grill over high heat for a short time, 2–3 minutes each side, or until cooked through. Overcooking the squid will make it tough and rubbery.
- Make the dipping sauce before grilling, you can also make it ahead of time and store it in your refrigerator.
- Use a mortar and pestle to make the dipping sauce, if you don’t have one you can use a food processor.
How to serve
There are many ways to enjoy Thai grilled squid with dipping sauce, as an appetizer on itself or as a side-dish with other meals.
As a main-dish, I suggest pairing it with white rice or with other grilled food.
And don’t forget to serve it with the refreshing dip nam jim seafood!
How to store
Store in an airtight container in your refrigerator and enjoy it for up to 2 days. However, I suggest eating everything in one go, because when you reheat squid there’s a big chance that it will become rubbery!
Frequently asked questions (FAQ’s)
Can I use a grilling pan to make grilled squid?
Yes, you can use a grilling pan instead of an outdoor grill if that is what you prefer. Heat your grilling pan over high heat until hot, and grill until the squid flesh becomes opaque.
How can I tell if squid is cooked through?
When squid is fully cooked through, the flesh will turn opaque white. When cooking over high heat, it doesn’t take long for squid to fully cook through. Avoid overcooking it, since then it will become rubbery and tough. Tip: set a timer when grilling squid.
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Thai Grilled Squid With Dipping Sauce
Description
Impress your guests with the perfect Thai grilled squid with dipping sauce - a winning combo of savory and spicy flavors.
Ingredients
For the squid
For the dipping sauce
Instructions
-
In a large bowl, mix dark soy sauce, light soy sauce, and turmeric powder. Then, rub the marinade onto each squid and let rest for 30 minutes. Tip: use a plastic glove.
-
Crush chilies and garlic in a mortar and pestle.
-
Then, add coriander and mint, and mix with the rest. Lastly, add fish sauce, white sugar, and lime juice.
-
Apply a small layer of cooking oil to your grill with a brush, only brush once or twice.
-
Grill the squid over high heat for 2–3 minutes on each side, or until the edges turn slightly charred, and the flesh becomes opaque. While grilling, make small cuts to help the squid cook evenly and to make it visually more appealing.
Servings 4
- Amount Per Serving
- Calories 279kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.9g5%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 0.1g1%
- Sugars 10.1g
- Protein 40.2g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Clean the squid thoroughly and rinse with cold water.
- Dry the squid before grilling it.
- Grill over high heat for a short time, 2–3 minutes, or until cooked through. Overcooking the squid will make it tough and rubbery.
- Using a brush, add a thin layer of oil, like vegetable oil or olive oil, to your grill to prevent the squid from sticking to it. Make sure not to use too much, brush just once or twice.
- Make the dipping sauce before grilling, you can also make it ahead of time and store it in your refrigerator.
- Serve as an appetizer, as a side-dish, or as a main-dish with white rice.
- Store in your refrigerator in an airtight container for up to 2 days.
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