Night‑Market Style Grilled Squid (Kaohsiung‑Style 烤花枝)

Ingredients

Contains shellfish, soy, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If whole squid are not cleaned, remove head and innards, pull out the transparent quill, remove skin if you prefer, and rinse under cold water.

2. 2

   Pat squid tubes and tentacles very dry with paper towels.

3. 3

   Rub the outside and inside of the squid lightly with 1 tsp coarse salt, then rinse quickly and pat dry — this tenderizes and cleans the surface.

4. 4

   Lay each squid tube flat and make a shallow crosshatch score on the outside flesh with a sharp knife (do not cut all the way through).

   Score at about 5–8 mm intervals; shallow cuts help the squid stay intact but allow it to lie flat and cook evenly.

5. 5

   Whisk together 2 tbsp light soy sauce, 1 tbsp rice wine (if using), 1 tbsp honey, 1 tbsp neutral oil, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp brown sugar, 1 tsp five-spice (if using), and 1 tbsp water to make the glaze.

6. 6

   Reserve 2 tbsp of the glaze in a small bowl for basting during grilling; pour the rest into a shallow dish.

7. 7

   Place the squid (tubes and tentacles) in the shallow dish and turn to coat; let sit to marinate at room temperature.

   Do not marinate longer than 30 minutes — acidic or salty marinades can make squid tough.

   20 min
8. 8

   While squid marinates, soak bamboo skewers in water for 20 minutes if using, and preheat a grill or heavy grill pan over medium-high heat until smoking faintly.

   20 min
9. 9

   If using skewers, thread each squid tube with a skewer lengthwise to keep it flat; alternatively grill tubes whole without skewers and press gently with tongs.

10. 10

    Brush the hot grill or grill pan with a little oil to prevent sticking.

11. 11

    Place the squid tubes flesh-side down on the grill and cook undisturbed until you see good char marks and the flesh becomes opaque, about 3–4 minutes.

    4 min
12. 12

    Flip the squid and brush the top with some reserved glaze, then grill the other side until opaque and lightly charred, about 3–4 minutes more; brush once more before removing.

    4 min
13. 13

    Briefly grill the tentacles (they take less time): press them onto the grill and cook 1–2 minutes per side until curled and charred at the edges.

    4 min
14. 14

    Transfer squid to a cutting board and let rest 2 minutes, then slice tubes into 1–1.5 cm rings or cut on the bias; arrange tentacles alongside.

    2 min
15. 15

    Sprinkle chopped scallion, optional chili flakes and toasted sesame seeds over the sliced squid and serve with lime wedges for squeezing.