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vietnamese

Grilled Salt and Chili Squid with Sticky Rice and Papaya Slaw

This grilled dish pairs sticky rice with squid, red chili and green papaya. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
94 g Carbohydrates
12 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 230g sticky rice (cooked) 299 kcal
  • 220g squid (cleaned, tubes and tentacles) 202 kcal
  • 10g neutral oil 88 kcal
  • 2g salt 0 kcal
  • 6g red chili (thinly sliced) 2 kcal
  • 160g green papaya (shredded) 80 kcal
  • 20g lime juice 6 kcal
  • 12g fish sauce 4 kcal
  • 20g mixed herbs (mint and cilantro) 7 kcal

Cooking instructions

  1. squid (cleaned
    Rinse squid and pat very dry. Score the inside lightly so it curls when cooked.
  2. squid (cleanedneutral oilsaltred chili (thinly sliced)
    Toss squid with oil, salt, and sliced chili; let sit 10 minutes.
  3. green papaya (shredded)lime juicefish sauce
    Mix green papaya with lime juice and fish sauce; set aside to lightly soften.
  4. squid (cleaned
    Heat a grill pan or skillet over high heat. Sear squid quickly 1 to 2 minutes per side until just opaque.
  5. sticky rice (cooked)squid (cleanedgreen papaya (shredded)lime juice
    Serve squid with warm cooked sticky rice and papaya slaw; add more lime to taste.

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