Cambodian Grilled Squid Skewers

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This Cambodian street food classic features whole squid marinated in a fragrant blend of lemongrass, garlic, and palm sugar, then quickly seared over high heat. The smoky charred exterior gives way to tender, lightly sweet flesh that pairs perfectly with a tangy lime and fish sauce dipping sauce. Serve as a snack alongside cold beer or with jasmine rice for a satisfying meal.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 14 gCarbs
• 0.5 gFiber
• 8 gSugar
• 36 gProtein
• 1480 mgSodium
• 420 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the squid and marinade

• 1 kg whole squid, cleaned, bodies scored in a crosshatch pattern
• 4 garlic cloves, minced
• 2 stalks lemongrass, white part only, finely chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp grated palm sugar (or brown sugar)
• 1 tbsp toasted sesame oil
• 1 tsp freshly cracked black pepper

For the dipping sauce

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp sugar
• 2 garlic cloves, finely minced
• 1–2 Thai red chilies, thinly sliced
• 1/4 cup water

For serving

• Fresh cilantro sprigs
• Lime wedges
• Steamed jasmine rice, optional

Directions

1. If using wooden skewers, soak them in water for 30 minutes. In a large bowl, whisk together garlic, lemongrass, fish sauce, soy sauce, palm sugar, sesame oil, and black pepper until the sugar dissolves.
2. Add the cleaned squid bodies and tentacles to the marinade and toss gently to coat. Let stand at room temperature for 15 minutes, or refrigerate up to 1 hour.
3. While the squid marinates, make the dipping sauce: in a small bowl, stir fish sauce, lime juice, sugar, water, garlic, and chilies until the sugar fully dissolves. Set aside.
4. Thread the squid bodies and tentacles onto skewers, weaving them in an S-shape so they lie flat against the heat. Reserve any leftover marinade for basting.
5. Preheat a charcoal or gas grill to medium-high heat, about 200°C (400°F). Lightly oil the grates to prevent sticking.
6. Grill the skewers for 2 to 3 minutes per side, basting once with reserved marinade, until the squid is opaque, lightly charred, and just tender. Avoid overcooking or it will turn rubbery.
7. Transfer to a platter, squeeze fresh lime over the top, and let rest for 1 minute. Garnish with cilantro sprigs.
8. Serve immediately with the dipping sauce, lime wedges, and jasmine rice on the side if desired.

Cook’s Notes

• Pat the squid dry before marinating so the sugars can caramelize on the grill rather than steam.
• Score the bodies in a shallow crosshatch to help the marinade penetrate and tenderize the flesh.
• Cook squid over screaming hot heat for a short time only; 2 to 3 minutes per side keeps it tender and juicy.
• If a grill is unavailable, use a screaming-hot cast-iron grill pan on the stove for similar char.
• Adjust the dipping sauce to taste with more lime for sourness, more sugar for sweetness, or extra chilies for heat.

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