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No. 0269 Thai Free recipe

Street-Grilled Squid Skewers with Sweet Soy Glaze

Inspired by night-market grills, whole baby squid and squid tentacles are threaded onto bamboo skewers and brushed repeatedly with a sticky sweet soy glaze as they char over hot coals. The result is smoky, lacquered and gently chewy. Serve straight off the grill with cold drinks.

4.3 from 67 cooks

Whole squid and glazed squid pieces on bamboo skewers grilling over glowing charcoal
Photo: Kimy Moto on Pexels
Prep
25 min
Cook
10 min
Total
35 min
Serves
4
Level
Easy
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Method 6 steps

  1. Simmer the soy sauce, oyster sauce, brown sugar, fish sauce, garlic and chili sauce for 3 minutes until slightly syrupy; cool.

  2. Score the squid bodies lightly on one side and pat the squid and tentacles dry. Toss with the oil.

  3. Thread whole bodies lengthwise onto skewers and thread tentacles in clusters on separate skewers.

  4. Heat a charcoal grill until the coals are glowing and ashed over, or a gas grill to high.

  5. Grill the skewers 2 minutes per side, then brush with glaze and grill 1 minute more per side, glazing again, until lacquered and lightly charred.

  6. Brush once more as they come off the heat and serve right away.

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