Photo of Grilled squid with Thai dipping sauce by WW

Grilled squid with Thai dipping sauce

Points® value
Total Time
20 min
10 min
10 min
You can't beat grilled squid during summer. It's lovely and this dish is a super starter or barbecue side dish.


Light Brown Sugar

2 tablespoon(s)

Chilli, green or red

45 g, use red


1 clove(s), crushed

Coriander, fresh


Root Ginger

1 tablespoon(s)

Thai Fish Sauce

2 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s), or less to taste

Squid, raw

600 g, cleaned

Rapeseed Oil

1 teaspoon(s)


  1. Place brown sugar in a small saucepan wih 3 tbsp water over high heat. Bring to the boil, then reduce heat to low and simmer for 1 minute to dissolve sugar. Set aside to cool.
  2. Combine chilli, garlic, coriander and ginger in a bowl. Add sugar mixture, fish sauce and lime juice. Stir to combine, then set aside.
  3. Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss squid in a bowl with oil and 3 tbsp dipping sauce.
  4. Cook squid in a non-stick frying pan, wok or barbecue over high heat for 2-3 minutes, or until just cooked. Serve squid sprinkled with extra coriander and dipping sauce.


Any leftover squid can be reheated in a very hot wok for 1 minute and re-served. Try tossing this tasty squid through some mixed salad leaves with sliced cucumber and shallots and serve as a warm salad.