How to Make Grilled Squid with Satay in an Air Fryer
Grilled squid with satay is aromatic, spicy, and savory, with a perfect balance of sweet, salty, and rich flavors that will captivate you from the very first bite.
Ingredients
- 500g fresh squid
- 1 jar of satay sauce
- 2-3 lemongrass stalks
- 1 garlic bulb
- 1 ginger root
- Coarse salt
- White cooking wine
- Bamboo skewers (optional)
- Vietnamese coriander
- Seasonings: Sugar, honey, oyster sauce, MSG, ground pepper, satay, annatto oil, non-spicy chili powder
Ingredient Notes
To make grilled squid with satay, choose thick, meaty squid. Depending on availability, you can use cuttlefish, egg squid, or tubular squid.
Instructions
Preparing the Ingredients
Keep the squid whole and carefully remove the ink sac. Clean and deodorize the squid using a mixture of coarse salt, white cooking wine, and crushed ginger. Rinse thoroughly and pat dry.
If the squid tentacles are too small, you can grill them separately to prevent burning before the body is fully cooked.
Peel the outer layers of the lemongrass, scrape off any blackened or shriveled parts of the ginger, and peel the garlic. Finely mince or blend all three ingredients.
Wash the chili peppers, crush them, and chop or slice as desired.
Pick and wash the Vietnamese coriander thoroughly.
If using bamboo skewers, soak them in water to prevent burning and breaking during grilling.
Marinating the Squid with Satay
Place the squid in a large bowl and add the minced lemongrass, ginger, garlic, and chili. Marinate with:
- 1/2 tablespoon of coarse salt
- 1 tablespoon of satay
- 1 tablespoon of oyster sauce
- 1/2 tablespoon of sugar
- 1/2 tablespoon of honey
- 1/2 tablespoon of MSG
- 1/2 tablespoon of ground pepper
- 2 tablespoons of non-spicy chili powder
- 1 tablespoon of cooking oil
- 4 tablespoons of annatto oil
Before grilling, thread a bamboo skewer through the squid from the tail to the tentacles to prevent curling during grilling.
Grilling the Squid with Satay in an Air Fryer
You can grill the squid over charcoal, in an oven, or in an air fryer. Here, Cookbeo uses an air fryer to grill the satay squid.
Line the air fryer tray with foil, then place the skewered squid on top. Set the temperature to 160°C (320°F) and grill for 6 minutes on each side. Afterward, brush the squid with another layer of marinade, especially on the tentacles. Increase the temperature to 180°C (356°F) and grill for 4 minutes on each side to ensure the squid is crispy, flavorful, and nicely colored.
Once the squid is grilled, arrange it on a plate and serve hot with some Vietnamese coriander.
If you need to grill in multiple batches, remember to adjust the temperature and time as the air fryer will already be hot for subsequent batches. Also, as each air fryer has different settings, be sure to adjust accordingly to avoid overcooking.
With just a few simple steps, you'll have a plate of delicious, aromatic grilled squid with satay to enjoy. Best of luck with Cookbeo's recipe!
