Charred Squid (Thai Pla Muek Yang)

One of Thailand's best roadside treats, this grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is one of our favourites.

10 cloves garlic, roughly chopped
6 green birds eye chiles, stemmed, seeds removed, and roughly chopped
½ cup palm sugar
5 Tbsp. fish sauce
¼ cup lime juice, freshly squeezed
2 lb squid tubes and tentacles, cleaned
2 Tbsp. Canola oil

Garnish:
chopped peanuts
roughly chopped cilantro

Combine garlic and chilies in a mortar and pestle and pound until it forms a paste; add sugar and grind until sugar has dissolved. Add fish sauce and lime juice and stir to combine. Set sauce aside. Working with one squid at a time, make 1" cuts on squid tubes about halfway through; season with salt and pepper.

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Brush squid with oil and, using a grill press, cook, until charred and cooked, 4-6 minutes.

Transfer to a serving platter and drizzle with sauce; sprinkle with peanuts and cilantro.

Makes 2-4 servings.