Grilled Calamari with Lemongrass and Chili

Ingredients

• 500g (1.1 lb) calamari, cleaned and sliced into rings 500g (1.1 lb) calamari, cleaned and sliced into rings
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh herbs (such as cilantro, mint, and Thai basil), for serving Fresh herbs (such as cilantro, mint, and Thai basil), for serving
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lemongrass, chilies, garlic, fish sauce, and vegetable oil.
2. 2.
   Add the calamari to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the calamari onto skewers, ensuring they are evenly distributed.
5. 5.
   Grill the calamari for 2-3 minutes per side, or until cooked through and slightly charred.
6. 6.
   Remove the calamari from the skewers and serve with fresh herbs and lime wedges.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before chopping them.
• Calamari — Make sure to clean the calamari thoroughly and remove any innards before slicing it into rings.

Tips & Tricks

• If you prefer a milder spice level, remove the seeds from the chilies before chopping them.
• For a smokier flavor, you can grill the calamari over charcoal instead of a gas grill.
• Serve the dish with a side of steamed rice or vermicelli noodles for a more substantial meal.
• Experiment with different herbs such as Thai basil, mint, or perilla leaves to enhance the flavor profile.
• If you don't have access to fresh calamari, you can use frozen calamari rings, but make sure to thaw them before marinating.

Serving advice

Serve the Grilled Calamari with Lemongrass and Chili as a main course or as part of a Vietnamese-inspired feast. Place the calamari on a platter, garnish with fresh herbs, and serve with lime wedges for squeezing over the calamari. Accompany it with steamed rice or vermicelli noodles and a side of Vietnamese dipping sauce for a complete and satisfying meal.

Presentation advice

Arrange the grilled calamari on a bed of fresh herbs, such as cilantro and mint, to add a pop of color to the dish. Garnish with a sprinkle of chopped chilies for an extra touch of heat. Serve the calamari skewers on a wooden board or a vibrant plate to showcase the vibrant colors and enticing aroma of the dish.