Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
Dressing
- 2 red chilli, deseeded and finely chopped
- 2 limes, finely grated rind and juice
- 1 piece of fresh root ginger, peeled and grated, 2.5 cm
- 100grams coconut, freshly grated
- 4tablespoons groundnut oil
- 1tablespoons chilli oil
- 1tablespoons white wine vinegar
- 375grams prepared baby squid, cleaned, 10-12 in total
- 4 limes, halved
Method
Step 1 of 4
Cut down the side of each squid so that they can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern.
Step 2 of 4
Mix all the dressing ingredients together in a bowl. Toss the squid in half the dressing until thoroughly coated.
Step 3 of 4
Heat a ridged griddle pan until smoking hot, add the limes, cut side down, and cook for 2 minutes or until well charred. Remove from the pan and set aside. Keeping the griddle pan very hot, add the squid pieces and cook for 1 minute. Turn them over and cook for a further minute or until they turn white, lose their transparency and are charred.
Step 4 of 4
Transfer the squid to a chopping board and cut into strips. Drizzle with the remaining dressing and serve immediately with the charred limes and a salad of mixed green leaves.
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