Sizzling seafood with lime and chilli
Calamari or squid, raw
300 g, hoods, cleaned
400 g, shelled, deveined, tails intact
360 g, (4 whole), cleaned, halved
250 g, cut into 5cm pieces
Kaffir lime leaves
2 individual, finely shredded
Fresh red chilli
1 whole, finely chopped
2 clove(s), crushed
¼ cup(s), finely chopped, plus fresh leaves to garnish
- Cut squid hoods open and score the inside in a diagonal pattern. Cut each hood into 4cm pieces.
- Heat a barbecue or chargrill over medium-high heat. Cook prawns, squid, octopus and fish, turning occasionally, for 3–5 minutes or until just cooked through.
- Meanwhile, combine oil, juice, lime leaves, chilli, garlic, sugar and chopped coriander in a small bowl.
- Arrange cooked seafood on a platter and drizzle with dressing. Serve sprinkled with coriander leaves.