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Ang Dtray Meuk (អាំងត្រីមឹក) – Grilled Squid
You buy Ang Dtray Meuk on the coast of Cambodia near Kep, where vendors grill the squid right over charcoal. You marinate the squid for only 20 minutes in fish sauce, garlic and pepper and grill it over high heat until it curls. The dip teuk merech of lime juice, salt and green or black Kampot pepper sets the tone. Jasmine rice, cucumber and a cold beer go with it.
Ang Dtray Meuk (អាំងត្រីមឹក) – Grilled Squid
Laura Chen
4
30 minutes
10 minutes
235
Cambodian
Appetizer
Ang Dtray Meuk is grilled squid, the way you get it at the stalls in Kep and Kampot on the Cambodian coast. You marinate the squid briefly in fish sauce, garlic and pepper and grill it over high heat. It comes with teuk merech, a dip of lime juice, salt and Kampot pepper.
Ingredients
- 800 g squid, cleaned (tubes and tentacles)
- 3 garlic cloves, finely chopped
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tsp black pepper, coarsely ground
For the teuk merech (pepper and lime dip):
- 3 tbsp lime juice
- 1 tsp Kampot pepper (Cambodian pepper), coarsely ground
- 1/2 tsp salt
- 1 tsp sugar
- 1 red chili, finely chopped
- Cilantro leaves, for garnish
Instructions
- Score the squid tubes on one side in a diamond pattern without cutting through. Pat the tubes and tentacles dry with paper towels.
- Stir together the garlic, fish sauce, oyster sauce, sugar, oil and pepper. Turn the squid in it and let it sit in the fridge for 20 minutes.
- For the dip, stir the lime juice, Kampot pepper, salt, sugar and chili until the salt and sugar dissolve. Divide it among small bowls.
- Preheat the grill or a grill pan on high for 10 minutes.
- Lay the squid on the grate and grill for 1 to 2 minutes per side, until white and firm with char marks.
- Cut the tubes into rings, sprinkle with cilantro and serve the squid right away with the dip.
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