Calamari skewers with nuoc cham dip and herb salad
CALAMARETTI SKEWERS AND SALAD
Ingredients · Servings 8 skewers
- 50 ml dry white wine
- 1 kg Calamaretti (small squid fish, prepared ready for cooking)
- 100 g Zupfsalat (eg Mizuna, Rauke, Eichblatt)
- 50 g picked herbs (coriander, flat-leaf parsley, basil, a little mint)
- Oil for the skewers
- 8 barbecue skewers
- 4 tbsp fish sauce (such as Red Boat Fish Sauce)
- 2 tablespoons of sugar
- 2 limes
- 1 clove of garlic
- ½-1 red and green chili peppers
Method · 40 min
- Bring white wine and 100 ml of water to a boil, add the calamari, cover, and simmer for 20 minutes. Remove the lid and let the calamari cool in the cooking liquid (this can be prepared in advance).
- Tear salad greens and herbs into bite-sized pieces, wash and spin dry.
- Thread 3 calamari onto each skewer and brush thinly with oil.
- Mix fish sauce with 8 tablespoons of warm water, sugar, and the juice of 1 lime until the sugar has dissolved. Peel the garlic and slice it thinly, along with the chili peppers, and add them to the mixture.
- The charcoal in the grill should be glowing hot and covered with a fine layer of ash.
- Grill the skewers for 2-3 minutes on each side, lightly salt them, and serve topped with the herb salad and dipping sauce. Quarter 1 lime and serve alongside for those who want to add more seasoning.
50 ml
1 kg
Calamaretti (small squid fish, prepared ready for cooking)
100 g
Zupfsalat (eg Mizuna, Rauke, Eichblatt)
50 g
Plucked herbs (coriander, flat-leaf parsley, basil, a little mint)
Zucker
limes
clove of garlic
