This Khmer-style squid recipe was inspired by the Sihanoukville Cuttlefish at Courtyard by Marriott Siem Reap’s Lok Lak Restaurant. (That recipe, courtesy of Chef Chanrith Van, can be found here >> https://jackiem.com.au/2018/10/30/how-to-cook-sihanoukville-cuttlefish/).
I figured I’d have a go at making it using frozen squid tubes, which are pretty readily available here in Sydney, and also minus fresh green kampot pepper, which we can’t get (as far as I’m aware); it held its own in spite of these changes and the other liberties I took to simplify it.
Khmer-Style Grilled Squid
INGREDIENTS:
2 Squid tubes, about 180g each
2 TBSP pepper & lemongrass marinade
1 TBSP olive oil
2 TBSP Koh Kong Dressing
METHOD:
1. Score the squid on one side, and skewer with bamboo sticks along the length of the other side.
2. Marinate with pepper & lemongrass mix for 10 minutes.
3. Heat the wok until smoking hot, then sear the squid until a nice golden colour.
4. Remove bamboo skewers and cut the squid tubes into 3 pieces each.
5. Drizzle 1-2 TBSP Koh Kong dressing over them, garnish with more kaffir lime leaves, and serve.
Pepper & Lemongrass Marinade
INGREDIENTS:
1 tsp crushed black pepper
2 cloves garlic, minced
1 TBSP lemongrass, minced
¼ tsp red hot chili, julienned
1 kaffir lime leaf, julienned
30ml oil
½ tsp salt
METHOD:
1. Combine all ingredients. This marinade is suitable for seafood, beef or chicken.
Koh Kong Sauce (Khmer Chilli Sauce)
INGREDIENTS:
7-8 big chillies
7 cloves garlic, peeled
1 bird’s eye chili, chopped
80g white sugar
20ml white vinegar
70ml fish sauce
46ml fresh lime juice
40g sweet chili sauce
3g fine salt
METHOD:
1. Combine all ingredients in a food processor or blender. Blend into a textured consistency; this sauce will keep for a week in the fridge.
