Grilled Squid with Sambal Matah & Lime
Charred squid with punchy sambal matah (raw shallot and chili oil), served over steamed rice with cool cucumber and lettuce. Tangy, spicy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a small pot over low heat. Add sliced shallots and cook until soft and lightly golden, about 4 minutes, stirring often.
Step 2
Remove from heat. Stir in sliced chilies and salt. Squeeze lime juice over the top and fold gently. Let cool while squid cooks.
Step 3
Pat squid dry. Rub lightly with salt and pepper on all sides.
Step 4
Heat a grill pan or cast iron skillet over medium-high until smoking, about 2 minutes. Lay squid flat (scored side down first) and sear without moving for 90 seconds until charred.
Step 5
Flip squid. Sear the other side for 60 seconds until opaque but still tender. Transfer to a cutting board and slice into bite-sized pieces.
Step 6
Divide rice, cucumber, and lettuce between plates. Top with sliced squid and drizzle generously with sambal matah and its oil.
Tools you’ll need
- small pot
- grill pan or 12-inch cast iron skillet
- cutting board
- tongs
- spoon
- plates
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