Gallery: How Annisa's Grilled and Fried Squid Gets Made

Barbecued Squid with Thai Basil and Fresh Peanuts ($17)
Barbecued Squid with Thai Basil and Fresh Peanuts ($17)

The beautiful curls of grilled squid are served on a bed of edamame and boiled peanut salad, and accompanied by crispy tendrils of fried squid tentacles.

Prepping the squid
Prepping the squid

The whole squid is used in this dish from head to toe (err, toe tendril).

Soaking the legs
Soaking the legs

The legs are separated and left to soak in milk before getting the floured-and-fried treatment.

Scoring the squid
Scoring the squid

Once the skin is removed, the rest of the squid is carefully scored in a crosshatch pattern.

Making the marinade
Making the marinade

Chef Lo slices lemongrass for the squid marinade.

Making the marinade
Making the marinade

The marinade's main components are lemongrass, soy sauce, sugar, and oil.

Making the marinade
Making the marinade

Which all get puréed!

Making the marinade
Making the marinade

The scored squid is left to marinate.

Grilling the squid
Grilling the squid

Once thrown on the grill, the crosshatch pattern causes the squid to curl up into a tasty squid-roll.

Flour-and-frying
Flour-and-frying

The thoroughly milk-soaked squid legs are coated in flour before being tossed into the deep fryer.

Flour-and-frying
Flour-and-frying

Ta-da!

Making the dressing
Making the dressing

Lime, mint, and chilies go into the salad dressing.

Boiled peanuts!
Boiled peanuts!

Boiled peanuts get shelled for the salad.

Making the dressing
Making the dressing

Lo carefully de-veins the mint leaves before finely chopping them.

The salad comes together
The salad comes together

Edamame forms the bulk of the salad.

Plating
Plating

The salad is plated in a neat rectangle.

Plating
Plating

A swipe of hoisin sauce hits the plate.

Plating
Plating

Then the grilled squid.

Ta da!
Ta da!

And the fried tentacles. All set.