-
1
Prepare the grill or heat a grill pan on the stovetop.
-
2
In a small bowl combine the chili powder, cayenne, ginger, coriander, salt and pepper.
-
3
Rub the squid bodies and tentacles with the spice mixture.
-
4
Place the squid bodies on the grill and weigh them down with a clean brick wrapped in foil or a large heavy skillet.
-
5
Grill for 1 to 1 1/2 minutes per side.
-
6
Remove the object weighing down the squid and cook for an additional 30 seconds, turning occasionally.
-
7
Transfer the grilled squid bodies to a platter.
-
8
Place the tentacles on the grill and cook for about 2 minutes, or until they are brown and crispy, rolling them around your tongs as they cook so that they brown evenly.
-
9
Remove from the grill.
-
10
Slice the grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles into bite-size pieces.
-
11
In a bowl whisk together the lime juice, honey, nuoc nam, garlic and chili pepper.
-
12
Adjust seasoning with salt and pepper.
-
13
Add the sliced grilled squid and toss to coat.
-
14
Add the sprouts, bell pepper and toss to combine.
-
15
Sprinkle the chopped mint and peanuts over the mixture and toss to combine.
-
16
Arrange the lettuce on a platter and top with the squid mixture.
