Whole squid marinated in a sweet-savory glaze and grilled over charcoal until tender, served with a tangy lime and pepper dipping sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving plate
Garnishes: lime wedges, fresh herbs
Accompaniments: lime-pepper dipping sauce
Instructions
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1
Score squid bodies in a crosshatch pattern. Marinate in fish sauce, palm sugar, garlic, and oil for 15 minutes.
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2
Heat charcoal grill to high. Grill squid 2 minutes per side until charred and tender.
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3
Mix lime juice, salt, pepper, and chili for dipping sauce.
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4
Slice squid into rings. Serve with dipping sauce and fresh herbs.
Did You Know?
Grilled squid vendors are a fixture of Cambodian riverfront areas, especially along the Mekong in Phnom Penh.
Chef's Notes
Equipment Tips
- charcoal grill
- tongs
Garnishing
lime wedges, fresh herbs
Accompaniments
lime-pepper dipping sauce
The Story Behind Ang Dtray-Meuk
Ang dtray-meuk is a beloved street food found along Cambodia's rivers and coastline. Charcoal grilling is the preferred method, giving the squid a distinctive smoky flavor.
The simple marinade of fish sauce and palm sugar creates a caramelized glaze that is quintessentially Cambodian. The lime-pepper dipping sauce provides a sharp contrast.
This dish represents Cambodia's strong connection to its waterways, where fishing has sustained communities since the Angkor period.
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