Barbecued squid with chilli, lime, herbs and beansprouts
Calamari or squid, raw
1000 g, (1kg baby)
2 tsp, finely grated
2 clove(s), crushed
fresh red chilli
2 whole, deseeded, finely chopped
sake or Japanese rice wine
20 ml, (1tbs)
½ medium, thinly sliced
1 cup(s), (70g), trimmed
1 x 3 second spray(s)
- Using a sharp knife, cut the squid hoods open and score the insides in a diagonal pattern. Cut each hood into 3cm pieces. Combine the ginger, garlic, chilli and oil in a shallow dish. Add the squid and toss to coat. Cover and place in the fridge for 1 hour.
- Meanwhile, combine the lime juice, fish sauce, sugar and vinegar in a small bowl. Stir until the sugar dissolves. Combine the onion, bean sprouts, mint, basil and coriander in a medium bowl.
- Lightly spray a chargrill or barbecue with oil and heat on medium–high. Chargrill the squid, turning occasionally, for 3–4 minutes or until just cooked through.
- Arrange the squid on a serving platter and drizle with the dressing. Serve with the bean sprout salad.