Pla Muek Yang (Grilled Squid)

Step 1

Pat the squid body dry with paper towels, pressing gently to remove surface moisture so it will char properly when grilled.

Step 2

Place the squid body on a cutting board and score the outside in a crosshatch pattern by making shallow cuts diagonally one direction, then diagonally the other way, spacing them about 0.5 inches apart.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, using a knife or microplane.

Step 4

Slice each fresh red chili lengthwise from tip to base, creating two long halves, then slice each half crosswise into thin rings about the thickness of a coin.

Step 5

Cut the lime in half, then cut each half into two wedges so you have four lime wedges total for serving.

Step 6

Pour 3 tablespoons olive oil into a small bowl and add the minced garlic, 2 tablespoons tamarind paste, and 2 tablespoons fish sauce; stir until the mixture looks smooth and uniform, about 20 seconds.

Step 7

Preheat the grill or grill pan to high heat, about 2 minutes, until you can hold your hand 2 inches above the grate for only 1–2 seconds before the heat forces you to pull away.

Step 8

Brush both sides of the squid body and all sides of the tentacles with the garlic-tamarind glaze using a basting brush, coating evenly.

Step 9

Place the squid body directly on the hot grill grate scored-side down, lay the tentacle cluster next to it, and close the grill or cover the pan with a lid.

Step 10

Cook for 2 minutes without moving; you'll smell a charred aroma and see dark brown marks appear through the crosshatch pattern.

Step 11

Flip the squid body and tentacles using tongs and brush the uncooked side with any remaining glaze.

Step 12

Cook uncovered for 1.5 to 2 minutes more, until the second side is dark brown with charred spots and the body feels firm when poked with your finger, not soft or mushy.

Step 13

Transfer the squid to a cutting board and rest it for 1 minute to allow the meat to relax and stay tender when you cut it.

Step 14

Slice the squid body crosswise into rings about 0.5 inches thick, and arrange the rings and tentacles on a serving plate in the center.

Step 15

Scatter the sliced red chili rings and cilantro sprigs on top of the squid and arrange the lime wedges on the side of the plate.