Jimbaran Style Grilled Squid

Main ingredients

  • 4 squids tubes cleaned and also keeping the tenticles
  • 2 sprigs lemon basil
  • 1 piece Balinese lime (any lime will do), halved
  • Sambal kecap manis

Marinade I

  • 1 clove garlic
  • 1 knob turmeric
  • 1 knob ginger
  • 1 cup butter/margarine
  • 1 lime, juiced
  • Salt
  • Oil

Marinade II (Sambal kecap manis)

  • 1 piece shallot, peeled and diced
  • ½ cup small green chillies, chopped
  • 1 cup sweet soy sauce
  • 1 lime, juiced


  • Place the squid on the table and pull the tenticles out with that it should also come the clear cartilage and ink sack,in the same area as the tenticles is also the beck of the squid,  the mouth should just pop out  if you squeeze the tenticles and set to one side.
  • Lightly slice the body of the squid into 4 but make sure you dont cut all the way through.
  • Blend your “marinade I” until smooth, by softening butter/margarine and blend garlic, turmeric, ginger to a fine paste.
  • Then rub the squid throughly as well as squeezing lime juice, salt and some oil.
  • Prepare the “marinade II” by simply combine the chopped chillies, soy sauce and lime juice together.
  • Make sure your BBQ is hot and there are no yellow flames.
  • Place your squid on the wire mess with the first marinade and grill for 3 minutes each side.
  • Then add the second marinade of sambal kecap manis and lightly spread onto the squid.
  • Put it back on the grill and cook for another 5 minutes, turn a couple of times.
  • Served with sambal kecap manis and fresh lemon basil. 
30 minutes
2 portions