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Photo of Grilled squid with Thai dipping sauce by WW

Grilled squid with Thai dipping sauce

1 - 3
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
8
Difficulty
Moderate
You can't beat grilled squid during summer. It's lovely and this dish is a super starter or barbecue side dish.

Ingredients

Light Brown Sugar

2 tablespoons

Chilli, Green or Red

45 g, use red

Garlic

1 clove(s), crushed

Coriander, fresh

⅓ teaspoons

Root Ginger

1 tablespoons

Thai Fish Sauce

2 tablespoons

Lime Juice, Fresh

2 tablespoon(s), or less to taste

Squid, raw

600 g, cleaned

Rapeseed Oil

1 teaspoons

Instructions

  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.

Notes

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.

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