Grilled Squid with Lotus Root

Instructions

1. 1

   Pat squid dry with paper towels and place in a bowl. Toss with 1 tablespoon olive oil, salt, and pepper. Let rest for 10 minutes.

   Tip: Drying the squid ensures better browning and prevents sticking on the grill.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, minced garlic, ginger, and chili flakes to create the glaze. Set aside.

   Tip: Prepare the glaze while the squid rests so flavors can meld.

3. 3

   Brush lotus root slices lightly with 1.5 tablespoons olive oil and season with salt and pepper on both sides.

   Tip: Thin slices cook quickly, so a light oil coating prevents drying.

4. 4

   Preheat grill to medium-high heat (around 400°F). Lightly oil grill grates to prevent sticking.

   Tip: An oiled grill is essential for preventing squid from adhering.

5. 5

   Place lotus root slices on the grill and cook for 3-4 minutes per side until golden brown with grill marks. Transfer to a serving platter.

   Tip: Don't move the lotus root too early; let it develop a caramelized crust.

6. 6

   Grill squid in batches for 1.5-2 minutes per side, being careful not to overcrowd the grill. The squid should be opaque and just cooked through.

   Tip: Overcooked squid becomes tough; watch carefully as it cooks very quickly.

7. 7

   Arrange grilled squid and lotus root on a serving platter. Drizzle the prepared glaze evenly over both ingredients.

   Tip: Warm the glaze slightly if desired for better flavor distribution.

8. 8

   Garnish generously with fresh cilantro and sliced scallions. Serve immediately while still warm.

   Tip: Fresh herbs add brightness and balance the richness of the grilled ingredients.