Hải Sản Nướng (Vietnamese Grilled Seafood with Scallion Oil)

🧂 Ingredients

• 1 kg Mixed seafood
• 1/2 cup Scallion oil
• 6 cloves Garlic
• 1/4 cup Roasted peanuts
• for serving Salt-pepper-lime dip
• 2 tbsp Neutral oil
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the seafood: Thoroughly clean all seafood. For shrimp, devein them. For squid, remove the beak and quill, then cut into rings. For fish, cut into bite-sized pieces. If using mussels, scrub them clean. Pat all seafood dry with paper towels; this helps achieve a better sear and prevents steaming.

   ⏱️ 15-20 minutes
2. 2

   Prepare the aromatics: Mince the garlic. If your scallion oil doesn't already contain fried garlic, you can optionally fry some thinly sliced garlic in a little oil until golden brown and crispy, then drain and set aside. Chop the roasted peanuts.

   ⏱️ 5-10 minutes
3. 3

   Preheat your grill: Whether using charcoal or gas, preheat the grill to medium-high heat (approximately 200-230°C / 400-450°F). If using charcoal, wait until the coals are covered in white ash.

   ⏱️ 10-15 minutes
4. 4

   Grill the seafood: Lightly brush the seafood with neutral oil and season with salt and pepper. Place the seafood directly on the hot grill grates. Grill in batches if necessary to avoid overcrowding, which can lead to steaming instead of grilling. Cook until the seafood is opaque and cooked through, with slight char marks. Shrimp will turn pink and curl, squid will be opaque and slightly firm, and fish will flake easily. This usually takes 3-5 minutes per side, depending on the thickness.

   ⏱️ 10-15 minutes
5. 5

   Assemble and serve: Transfer the grilled seafood to a serving platter. Drizzle generously with the prepared scallion oil. Sprinkle with the chopped roasted peanuts. Serve immediately with the salt-pepper-lime dip on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Use the freshest seafood possible for the best flavor and texture.
• ✓Ensure your grill is hot before placing the seafood to get good sear marks and prevent sticking.
• ✓Don't overcook the seafood; it can become tough and rubbery.
• ✓The salt-pepper-lime dip is crucial for balancing the richness of the seafood and scallion oil. Adjust lime and salt to your preference.

🔄 Variations

• Incorporate other types of seafood like clams, oysters, or crab.
• Add marinated skewers of chicken or pork alongside the seafood.
• For a richer flavor, some variations include a sprinkle of grated Parmesan cheese over the seafood just before it finishes grilling.

🥗 Nutrition

Per serving