Stuffed grilled squid with mango sauce
2 servings
30 minutes
Grilled stuffed squid with mango sauce is a true gastronomic journey into the world of Pan-Asian cuisine. The combination of tender squid, aromatic vegetable salad, and refreshing fruit sauce creates a complex yet harmonious flavor composition. The mango sauce adds an exotic sweetness that contrasts with the spiciness of chili and the tartness of lemon juice. Grilled squid acquires a light smoky note, while the zesty salad highlights their freshness. This dish is perfect for a festive dinner or summer party, where it will be the center of attention due to its vibrant appearance and rich flavor profile.
1
In a blender, grind 1 chili, a few cilantro leaves, 5 tablespoons of lemon juice, fish sauce, and 2 teaspoons of sugar until smooth. Place in a container and refrigerate until serving.
- Chili pepper: 1 piece
- Coriander: 3 stems
- Lemon juice: 7 tablespoons
- Fish sauce: 1 teaspoon
- Sugar: 0.5 glass
2
For the mango sauce, blend 1 cup of mango pulp, 0.5 cup of sugar, 0.5 cup of water, and 1 tablespoon of lemon juice in a clean blender. Transfer the mixture to a small saucepan, bring to a boil, and let it evaporate for 4-5 minutes.
- Mango: 1 glass
- Sugar: 0.5 glass
- Water: 0.5 glass
- Lemon juice: 7 tablespoons
3
Meanwhile, dice the tomato, cucumber, and onion. In a small bowl, mix the vegetables with ginger, seasoning with salt and pepper. Add a little dressing. Reserve 2 tablespoons of the salad for serving. Stuff the squid with the vegetable salad and secure the ends with a toothpick. Squeeze a little lemon juice on the squid and grill.
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
- Sweet red onion: 1 head
- Grated ginger: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Squid: 2 pieces
- Lemon juice: 7 tablespoons
4
Place some mango sauce in the center of the plate, then add a spoonful of salad and top with fried squid. Garnish with fresh herbs.
- Mango: 1 glass