How to Make Vietnamese Griddled Tamarind Squid Asian Cooking Recipe Cuisine

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Vietnam Griddled Tamarind Squid


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 vegetable oil

 2 large tomatoes, skinned, halved and seeded

 1 1/4 lb fresh baby squid

 1 bunch each fresh basil, cilantro, and mint, stalks removed, leaves chopped

 DRESSING:

 1 tbsp tamarind paste

 juice of half a lime

 2 tbsp fish sauce

 1 tbsp raw cane sugar

 1 garlic clove, crushed

 2 shallots, halved and finely-sliced

 2 Serrano chilies, seeded and sliced


Directions:

 Put the dressing ingredients in a bowl and stir until well-mixed. Set aside. 

 Heat a ridged griddle, wipe the pan with a little oil, and griddle the tomatoes until lightly charred on both sides. Transfer them to a board, chop into bitesize chunks and places in a bowl.
Clean the griddle, then heat it up again and wipe with a little more oil. Griddle the squid for 2-3 minutes each side, pressing down with a spatula, until nicely browned. Transfer to the bowl with the tomatoes. Add the herbs and dressing and toss well. Serve immediately. 


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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