Combine dark soy sauce, light soy sauce, and turmeric powder in a large bowl. Coat each piece of squid evenly with the marinade, then let them rest for 30 minutes.

As the squid marinates, you can light your charcoal to get it ready for grilling.

Meanwhile, we’ll make the dipping sauce. Crush chilies and garlic with a mortar and pestle. Then, add coriander and mint, and complete the sauce by mixing in fish sauce, white sugar, and lime juice.

When your charcoal is hot, lightly coat the grill with oil using a brush.

Place the marinated squid on the grill over high heat. Cook for 2–3 minutes on each side. Look for the edges to crisp and char slightly, and for the squid to turn opaque, indicating it’s cooked through. Make shallow cuts on the squid’s surface for added visual appeal and even grilling.