Singapore Barbecue Squid (Sotong Bakar)
Singapore Barbecue Squid (Sotong Bakar) might be just the main course you are searching for. This recipe makes 4 servings with 262 calories, 28g of protein, and 2g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It will be a hit at your Father's Day event. This recipe is typical of American cuisine. A mixture of pepper, kosher salt, squid tubes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.
Score squid by making 4 (1/2-inch) crosswise cuts in each tube.
Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt.
Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning bag occasionally. Reserve remaining 2/3 cup chile mixture for dipping sauce.
Preheat the grill to medium heat.
Remove squid from bag; discard marinade. Arrange squid in a single layer on grill rack coated with cooking spray. Grill for 2 minutes on each side or until charred and squid begins to curl around edges.
Serve with reserved sauce.