Name: Barbecued Squid with Edamame and Boiled Peanuts
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 small Thai bird chile, habanero, or jalapeño, finely chopped, or more or less to taste; 1 small clove garlic, smashed to a paste; 4 (5- to 6-inch) squid bodies, cleaned, outside scored (reserve the tentacles); 1 tablespoon fish sauce; 1 tablespoon sugar; 2 tablespoons lime juice; 2 stalks lemongrass, dry leaves removed, roughly chopped; Neutral-flavored vegetable oil; 2 tablespoons hoisin mixed with 1 tablespoon water (optional); 5 cloves garlic; 4 large leaves fresh mint, cut into thin strips; 1 teaspoon salt; 2 tablespoons neutral-flavored vegetable oil; Several grinds of black pepper; ½ cup fish sauce; 1 cup shelled edamame; ¼ teaspoon sriracha (optional); Tentacles reserved from 4 squid; 1 teaspoon salt, plus more for seasoning fried tentacles; About ¼ cup milk; 24 baby frilly red mustard leaves (optional); 4 large leaves fresh Thai basil, cut into thin strips; ½ cup all-purpose flour; Salt; 1 cup boiled, shelled fresh peanuts (see Notes); ¼ cup light brown sugar; ¾ cup granulated sugar; ½ teaspoon finely diced red onion; 2 tablespoons peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

This appetizer is not unlike the pork ribs stuffed with kohlrabi discussed here. The idea that calamari and spare ribs could have much in common might seem odd, but each dish showcases the same combination of flavors, to a different end result.

The squid features a Vietnamese take on barbecue; it is marinated in a combination of light brown and white sugars, fish sauce, garlic, and lemon-grass. What differentiates the preparation from its Sout

Ingredients

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Ingredients

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