Equipment
Ingredients
Seafood
- 400 g prawns, peeled, deveined, tails removed
- 300 g squid tubes, cleaned
Marinade
- 30 g lemongrass, finely minced, pale tender parts only
- 15 g garlic, minced
- 20 g shallot, minced
- 30 ml fish sauce
- 15 g brown sugar
- 30 ml vegetable oil
- 2 g black pepper, freshly ground
Dipping Sauce (Nuoc Cham)
- 60 ml warm water
- 30 g white sugar
- 45 ml fish sauce
- 45 ml lime juice, freshly squeezed
- 10 g garlic, minced
- 5 g bird's eye chili, finely chopped, adjust to taste
Serving
- 4 french baguettes
- 60 g mayonnaise
- 100 g cucumber, thinly sliced longitudinally
- 20 g fresh coriander, leaves and tender stems
Nutrition (per serving)
Method
In a mixing bowl, whisk the warm water and white sugar together until the sugar is completely dissolved to begin the dipping sauce.
Stir the fish sauce, lime juice, minced garlic, and chopped chili into the sugar water. Set aside to allow the flavors to meld.
Using a chef's knife and cutting board, lightly score the inside of the squid tubes in a crosshatch pattern, being careful not to cut all the way through. Cut the scored tubes into bite-sized rectangular pieces.
Use paper towels to pat the squid pieces and prawns completely dry. Moisture on the surface will prevent proper browning.
In a clean mixing bowl, combine the minced lemongrass, garlic, shallot, fish sauce, brown sugar, vegetable oil, and black pepper.
Add the dry prawns and squid to the marinade, tossing well to ensure all pieces are thoroughly coated. Cover and let sit at room temperature for 30 minutes.
Thread the marinated seafood onto soaked bamboo skewers, alternating between prawns and squid pieces. Ensure they are packed snugly but not overly tight.
Preheat the grill to high heat, aiming for 230°C (450°F). Ensure the grates are very clean and lightly oiled to prevent sticking.
Grill the seafood skewers for 2 minutes per side. Remove them immediately when the prawns turn opaque and pink and the squid curls tightly with charred edges. The internal temperature of the seafood should reach 63°C (145°F).
Slice the baguettes longitudinally without cutting all the way through the back hinge. Lightly toast the open baguettes on the grill for 1 minute until warm and crusty.
Spread a thin layer of mayonnaise inside the warm baguettes. Slide the hot grilled seafood off the skewers and layer it inside the bread along with the cucumber slices and fresh coriander.
Serve the loaded baguettes immediately with the prepared sweet and sour dipping sauce on the side for drizzling or dipping.
Chef's Notes
- Scoring the squid not only creates a beautiful visual presentation as it curls on the grill, but it also increases the surface area for the marinade to adhere to.
- Soak bamboo skewers in warm water for at least 30 minutes prior to skewering the seafood. This prevents the wood from burning up completely on the high-heat grill.
- The balance of the dipping sauce (nuoc cham) is highly subjective. Always taste your lime juice first, as acidity varies between fruits. Adjust the sugar or fish sauce as needed to hit the perfect sweet, sour, salty, and spicy balance.
