Grilled Squid

Clean and clean the squid in detail. Depending on the size, cut in half lengthwise only or cut the body pouches into bite-sized pieces. Cut them on the outside with a sharp kitchen knife with parallel cuts placed close to each other, in detail, make such cuts offset by 90 degrees, so that the cuts cross – this not only creates a pretty pattern, it also opens up the texture of the often quite firm to the bite squid – the pieces are tender and can now be chewed wonderfully and eaten with pleasure…

For the marinade, chop the seeded shallots, chili peppers, garlic, ginger, galangal and lemongrass very finely. Simmer with the sugar, fish sauce, soy sauce and juice of one lemon until the sugar has melted. When cooled, pour over the prepared squid. They should soak in it for at least half a day, during which time they should be turned over and over again. Finally, put them on bamboo skewers (shish kebabs) and grill them over charcoal.

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