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

Barbecued squid with chilli, lime, herbs and beansprouts

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.