Ingredients

• 10 cloves garlic, roughly chopped
• 6 green birds eye chiles, stemmed, seeds removed, and roughly chopped
• ¹⁄₂ cup palm sugar
• 5 tbsp. fish sauce
• ¹⁄₄ cup fresh lime juice
• 2 lb. squid tubes and tentacles, cleaned
• 2 tbsp. canola oil
• Chopped peanuts, for garnish
• Roughly chopped cilantro, for garnish

Instructions

1. 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.