Char Grilled Phu Quoc Salt and Chile Squid: Muc Nuong Thang

Name: Char Grilled Phu Quoc Salt and Chile Squid: Muc Nuong Thang
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 whole squid (about 21 ounces); 2 chiles, sliced; 2 teaspoon sea salt; 2 tablespoons fresh lemon juice; 1/2 teaspoon sea salt; 1 teaspoon fine white pepper

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Char Grilled Phu Quoc Salt and Chile Squid: Muc Nuong Thang

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

149

Total Fat

2

Saturated Fat

1

Carbohydrates

8

Dietary Fiber

1

Sugar

1

Protein

24

Cholesterol

347

Sodium

418

Total: 16 min
Prep: 10 min
Cook: 6 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

149

Total Fat

2

Saturated Fat

1

Carbohydrates

8

Dietary Fiber

1

Sugar

1

Protein

24

Cholesterol

347

Sodium

418

Total: 16 min
Prep: 10 min
Cook: 6 min

Ingredients

1 whole squid (about 21 ounces)

2 chiles, sliced

2 teaspoon sea salt

Salt and Pepper Lemon Sauce:

2 tablespoons fresh lemon juice

1/2 teaspoon sea salt

1 teaspoon fine white pepper

Directions

Preheat a grill to medium heat.
Pull away the squids head, using scissors, slice it open and carefully remove the ink sac, guts, and cartilage. Pat both sides dry with kitchen paper towel or tea towel and set aside.
Pound the chiles in a mortar and pestle.
Mix 2 teaspoons salt and the pounded chiles together, then coat both sides of the squid evenly with the mixture.
Place the squid on the grill or in a grilling basket and char grill the squid for 3 minutes on each side or until brown.
For the salt and pepper lemon sauce: In a dipping bowl, add the lemon juice, sea salt, and pepper and mix well. Cut the squid into bite-sized pieces and dip into the salt and pepper lemon sauce.