Grilled Squid with Sambal Matah & Lime

Ingredients

• 3 medium shallots, thinly sliced
• 2 whole red bird's-eye chilies, sliced
• 1 whole lime
• ⅓ cup neutral oil
• ¼ tsp salt
• 1 lb squid, cleaned and scored
• 1 cup white rice, cooked
• 1 whole cucumber, sliced
• 2 cups lettuce leaves (romaine or butter lettuce)

Instructions

1. 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.

2. 2

   Remove from heat. Stir in sliced chilies and salt. Squeeze lime juice over the top and fold gently. Let cool while squid cooks.

3. 3

   Pat squid dry. Rub lightly with salt and pepper on all sides.

4. 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.

5. 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.

6. 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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