LAOS STREET FOOD | Dried Squid - Charcoal Grilled, Vientiane, Laos

Soak dried squid in water for 30 minutes to rehydrate.

Mix soy sauce, sugar, minced garlic, grated ginger, sesame oil, black pepper, and rice wine in a bowl.

Add red pepper flakes to the marinade for heat.

Drain the squid and pat dry with paper towels.

Coat the squid evenly with the marinade and let it sit for 15 minutes.

Preheat the charcoal grill until hot and ready.

Oil the grill grates to prevent sticking.

Place the marinated squid on the grill.

Grill the squid for 3-4 minutes on each side until slightly charred.

Remove squid from the grill and let it rest for a couple of minutes.

Slice the squid into bite-sized pieces.

Garnish with chopped green onions and sesame seeds.

Serve with lime wedges on the side.

Equipment Needed

Spice Level:

Allergens