Photo of Barbecued squid with chilli, lime, herbs and beansprouts by WW

Barbecued squid with chilli, lime, herbs and beansprouts

SmartPoints® value per serving
Total Time
1 hr 25 min
20 min
5 min
Everyone can enjoy the festivities with this flavoursome Asian seafood dish. The lime and chilli will give a zing of flavour that is so perfectly summer.


Calamari or squid, raw

1000 g, (1kg baby)

fresh ginger

2 tsp, finely grated


2 clove(s), crushed

fresh red chilli

2 whole, deseeded, finely chopped

olive oil

2 tbs

lime juice

2 tbs

fish sauce

1 tbs

brown sugar

1 tbs

sake or Japanese rice wine

20 ml, (1tbs)

red onion

½ medium, thinly sliced

bean sprouts

1 cup(s), (70g), trimmed

fresh mint

¼ cup(s)

fresh basil

¼ cup(s)

fresh coriander

¼ cup(s)

oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Arrange the squid on a serving platter and drizle with the dressing. Serve with the bean sprout salad.


TIP: This squid recipe works just as well with baby octopus or a mix of the two. They’re great cooked on the barbecue.

Start eating better than ever!