Chinese · Dinner
Grilled Squid on a Stick
Squid tentacles and tubes are skewered, brushed with a soy, ginger and garlic glaze mixed with Shaoxing wine, then grilled over high direct heat until opaque with charred edges. Finished with scallion, sesame oil and white sesame seeds, served hot off the skewer with lime.
$6
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
210Calories
29.4gProtein
6.1gFat
8.9gCarbs
3.9gSugar
0.6gFiber
870mgSodium
423mgChol
1.1gSat Fat
480mgPotassium
55mgCalcium
1.6mgIron
1.4mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Rinse and pat squid dry, thread onto a skewer so pieces lie flat, then set aside.
2
Marinate
Whisk soy sauce, Shaoxing wine, sesame oil, grated ginger and minced garlic with sugar, brush half over squid, let sit 20 minutes.
3
Grill
Place skewer on high heat 2 to 3 minutes per side, brushing with remaining marinade, until squid turns opaque white with light char marks.
4
Plate
Transfer to a plate, drizzle with sesame oil, scatter sliced scallion and sesame seeds over top, serve immediately with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 2 tsp2 tsp sesame oil, plus extra for finishing
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 1 tsp1 tsp sugar
- 22 scallion
- 1 tsp1 tsp white sesame seeds
- 22 wedge lime, for serving
