Tender Grilled Squid with Spicy Seafood Dipping Sauce

Prepare the squid: Clean the squid thoroughly. Score the body in a crosshatch pattern without cutting all the way through. In a bowl, combine 1 tbsp fish sauce, 1 tsp palm sugar, 0.5 tsp white pepper, and 1 tbsp vegetable oil. Marinate the squid for at least 15 minutes.

Make the dipping sauce (Nam Jim Seafood): In a mortar and pestle or food processor, pound/blend bird's eye chilies, garlic, and cilantro roots until a coarse paste forms.

Add 3 tbsp lime juice, 3 tbsp fish sauce, 1 tbsp palm sugar, and 2 tbsp water to the paste. Stir well until the sugar dissolves. Taste and adjust for desired sweet, sour, and spicy balance.

Preheat the grill: Preheat a charcoal grill or a grill pan over high heat. Ensure the grill is very hot.

Grill the squid: Place the marinated squid directly on the hot grill. Grill for 1-2 minutes per side, depending on the thickness, until opaque and slightly charred. Be careful not to overcook, as this will make the squid tough.

Rest and slice: Remove the grilled squid from the heat and let it rest for a minute. Slice the squid into bite-sized rings or pieces.

Serve: Arrange the grilled squid on a platter and serve immediately with the spicy seafood dipping sauce on the side. Garnish with fresh mint leaves if desired.