Grilled squid with Thai dipping sauce
Light Brown Sugar
Chilli, green or red
45 g, use red
1 clove(s), crushed
Thai Fish Sauce
Lime Juice, Fresh
2 tablespoon(s), or less to taste
600 g, cleaned
- 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.
- Combine chilli, garlic, coriander and ginger in a bowl. Add sugar mixture, fish sauce and lime juice. Stir to combine, then set aside.
- 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.
- 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.