How to Make Flavorful and Crispy Grilled Lemongrass Squid

Lemongrass grilled skewered squid features a golden, fragrant exterior, a delightfully chewy and crunchy squid paste texture, and a rich lemongrass aroma. This dish combines the natural sweetness of fresh squid with familiar spices, making it ideal for family meals or weekend gatherings. In the following article, Ola Squid will guide you through how to make lemongrass grilled skewered squid at home with simple steps, ensuring the squid paste binds well and is packed with flavor.

Ingredients for lemongrass grilled skewered squid

With a portion size for 3 – 4 people, you need to prepare the following ingredients:

How to choose fresh and delicious squid for skewered squid

Fresh squid is a crucial factor determining the sweetness and texture of the squid paste after grilling. Besides, the lemongrass used for the skewers must be firm enough to hold the paste and release its characteristic aroma when exposed to heat.

Tips for choosing fresh squid:

• Skin color: Choose squid with shiny skin, bright colors, and no dark spots or abnormal discoloration.
• Squid flesh: Press gently on the body; if the squid quickly returns to its original state and is not mushy, it is a sign of freshness.
• Squid eyes: Prioritize squid with clear, bright eyes, avoiding cloudy or dim ones.
• Scent: Fresh squid has a characteristic light briny scent, with no spoiled, sour, or unpleasant odors.
• Body thickness: Choose squid with a thick body and firm flesh so that the processed squid paste has a chewy texture, natural sweetness, and does not fall apart.

Tips for choosing lemongrass for skewers: Choose fresh lemongrass stalks with a medium thickness, straight and firm to the touch, with tender roots that are not dried out or bruised. After buying, cut off the old leaves, wash, and let drain. Keep the root part long enough to hold when grilling, and use the remaining stalk to enhance the aroma of the dish if desired.

Steps to make flavorful and authentic lemongrass grilled skewered squid

After preparing all the ingredients, you can proceed to make the lemongrass grilled skewered squid through the following steps:

Step 1 – Preparing fresh squid

Gently pull the head away from the body of the purchased squid, remove the ink sac, internal organs, and the backbone inside. Peel off the outer skin if you want the paste to have a uniform color, then wash the squid with diluted saltwater and a little bruised ginger to reduce the fishy smell. Rinse with clean water, let drain, and use paper towels to pat dry before chopping.

Put the squid in a bowl, add 1 spoon of seasoning powder and 1 spoon of chili powder, and mix well so the squid absorbs the spices.

Step 2: Marinating the meat and raw pork paste filling

First, put the minced pork into a bowl, add 1 spoon of seasoning powder, 1/2 teaspoon of ground pepper, and 1 spoon of sugar, then mix well so the meat absorbs the spices. Next, add 50g of raw pork paste, finely chopped squid, 1 tablespoon of minced lemongrass, and 1/2 tablespoon of minced chili, mixing thoroughly until all ingredients blend together to form a sticky, cohesive mixture.

Step 3 – Shaping the lemongrass skewered squid

Peel off the outer old layers of the lemongrass, wash, and let drain. Apply a thin layer of cooking oil to your hands to prevent sticking, take an adequate amount of squid paste, and wrap it around the lower part of each lemongrass stalk. Use your hands to gently smooth it into an elongated shape with relatively uniform thickness, pressing the paste tightly onto the lemongrass stick to avoid gaps that could cause the paste to break apart when grilling.

Next, take the washed pandan leaves, briefly blanch them until soft, and gently tie the opening of the squid to secure the filling inside.

Step 4 – Grilling the aromatic lemongrass skewered squid

Mix annatto oil with a little cooking oil, then brush a thin layer onto the surface of the squid paste to create a golden sheen. Preheat the oven or air fryer to 220°C, then arrange the skewers on a tray lined with parchment paper or place them on a grilling rack. Grill for about 15 minutes, turning halfway through so the paste cooks evenly, and brush with another thin layer of oil if the surface shows signs of drying.

If grilling over charcoal, place the skewers at a moderate distance from the coals, turn them evenly, and avoid letting the flames flare up directly onto the paste. When the surface turns lightly golden, releases a fragrant lemongrass aroma, and the paste is completely cooked, you can take it out to enjoy.

Step 5 – Finished product and enjoyment

The completed lemongrass grilled skewered squid features a beautifully golden exterior, a chewy and crunchy paste texture, and radiates the characteristic aroma of lemongrass, garlic, pandan leaves, and various spices. When you bite into it, you can taste the natural sweetness of the squid, the moist tenderness of the paste, and a hint of spicy pepper aroma. Plate the dish, serve it hot with fresh herbs, cucumber, and dip in chili sauce or sweet and sour fish sauce to make the flavor more harmonious.

Watch the detailed video guide on how to make lemongrass grilled skewered squid now:

Secrets to ensure skewered squid does not become crumbly and has an exquisitely rich aroma

To ensure the skewered squid retains its chewy, crunchy texture, does not fall off the lemongrass stick, and does not dry out when grilled, you should pay attention to the following points:

• Balance the ratio of squid and raw pork paste: With 200g of squid, you can use about 50g of raw pork paste to increase binding. Do not add too much raw pork paste as it will reduce the sweetness and distinctive texture of the squid.
• Do not puree the squid too finely: Moderate grinding or chopping helps the paste retain small pieces of squid, creating a crunchy texture when eating.
• Knead the paste long enough: Kneading for about 5-7 minutes helps the ingredients blend together and makes the mixture smoother and easier to shape.
• Chill the mixture before wrapping it around the lemongrass: Leaving the paste in the refrigerator compartment for about 15-20 minutes helps the mixture firm up, become less sticky to hands, and adhere easily around the lemongrass stick.
• Control the grilling temperature: Grill at medium temperature and turn evenly so the paste cooks from the inside out. Avoid grilling for too long or using too high a heat, which causes the outer layer to burn while the inside is undercooked.
• Apply just enough oil: A thin layer of oil helps the paste surface develop a nice color, retain moisture, and prevent it from becoming dry and hard.

See more similar delicious dishes:

• 10 foolproof grilled squid recipes you must try
• How to make deliciously fragrant, chewy, and sweet plain grilled squid at home
• How to make foolproof salt and chili grilled squid at home

Frequently asked questions when making lemongrass grilled skewered squid

What type of squid should be chosen for lemongrass grilled skewered squid?

You should prioritize fresh arrow squid or squid with a thick body, firm flesh, and natural sweetness. Fresh squid gives the paste a good texture, making it easy to knead and retain its crispness after grilling. When buying, choose squid with glossy skin, clear eyes, elastic body, and no strange odors.

Can dried squid be used to make lemongrass grilled skewered squid?

You can try experimenting with dried squid, but the texture will differ from the recipe using fresh squid. Dried squid is usually chewier and less moist, so it should not be directly substituted in the same proportion if you want to create paste wrapped around lemongrass sticks. If using dried squid, you need to adjust the preparation method and the amount of binding ingredients so the mixture does not dry out, and the dish will have a stronger flavor.

How long to grill so the squid does not become chewy?

You can grill using an oven or air fryer at 220°C for about 15 minutes, depending on the thickness of the skewer and the appliance. You should turn them halfway through and check for doneness rather than relying solely on time. The squid needs to be completely cooked, but prolonged grilling should be avoided because high heat will cause the paste to lose moisture, becoming chewy and dry.

Tips to prevent squid paste from sticking to hands when wrapping around lemongrass?

You can apply a thin layer of cooking oil to your palms and utensils before shaping. In addition, you should leave the paste mixture in the refrigerator compartment for about 15-20 minutes to firm it up, making it easier to handle. When wrapping around the lemongrass, take each appropriate portion, press gently, and smooth it evenly so the paste adheres firmly without needing to be compressed too tightly.

With the above how to make lemongrass grilled skewered squid guide, you can prepare golden, fragrant, chewy, crunchy, and rich skewered squid paste right at home. Just choose fresh squid, knead the paste properly, and control the grilling temperature, the dish will retain its natural sweetness along with the appealing lemongrass aroma. If you love delicious dishes made from dried squid, you can check out the products at Ola Squid to choose the suitable type of squid and discover more preparation methods according to your preference.