Barbecued squid with chilli, lime, herbs and beansprouts
5
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calamari or squid, raw
1000 g, (1kg baby)
Fresh ginger
2 tsp, finely grated
Garlic
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)
Instructions
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.
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