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• Chargrilled baby squid and prawns with crispy bits

Chargrilled baby squid and prawns with crispy bits

Published: August 26, 2017 at 3:00 PM

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Serves 6

Easy

Total time: 35 mins

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Try our easy chargrilled baby squid and prawns with crispy bits. In this recipe we've used szechuan peppercorns which aren’t a traditional Vietnamese ingredient, but they give this dish some citrussy heat. You can make the crispy bits ahead of time

Gluten free

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Try this chargrilled baby squid, then check out our squid stew, salt and pepper squid, calamari and plenty more squid recipes.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

• 8 whole shell-on tiger prawns

• 500g baby squid

  cleaned

• a small bunch coriander

  chopped

CRISPY BITS

• vegetable oil

  for frying

• 2 shallots

  finely sliced

• 2 red chilli

  finely sliced

• 2 stalks lemongrass

  finely sliced

• a thumb-sized piece ginger

  cut into matchsticks

• 4 cloves garlic

  finely sliced

• 1 tbsp Szechuan peppercorns

  ground

• 1 tsp black peppercorns

  ground

• 1/2 tsp salt

• 1/2 tsp caster sugar

DIPPING SAUCE (NUOC CHAM)

• 1/2 tsp caster sugar

• 1 lime

  juiced

• 2 tbsp fish sauce

• 1 clove garlic

  finely chopped

• 1 bird's-eye chilli

  finely chopped

Nutrition: per serving

• kcal262

  low

• fat12.4g

• saturates1.2g

• carbs12.9g

• sugars11.3g

• fibre1.2g

• protein24.1g

• salt2.5g

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Method

• step 1

  Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.

• step 2

  Carefully add the shallots, red chilli, lemongrass and ginger, and fry for 4-5 minutes until crisp.

• step 3

  Drain on kitchen paper. Add the garlic slices and cook for 1 minute until turning golden, then drain on kitchen paper.

• step 4

  Carefully add the shallots, red chilli, lemongrass and ginger, and fry for 4-5 minutes until crisp.

• step 5

  Drain on kitchen paper. Add the garlic slices and cook for 1 minute until turning golden, then drain on kitchen paper.

• step 6

  Add all of the crispy bits to a bowl and toss with the peppercorns, salt and sugar.

• step 7

  To make the dipping sauce, mix all of the ingredients with 1 tbsp of cold water.

• step 8

  Heat a barbecue to high and grill the prawns for 3-4 minutes on either side until really chargrilled.

• step 9

  Add the squid for the final few minutes of cooking, giving them 1-2 minutes each side until cooked.

• step 10

  Add the prawns and squid to a bowl, and toss with half of the crispy bits.

• step 11

  Mix the remaining crispy bits with the coriander. Pile onto a platter, top with the crispy bits and coriander, and serve with the dipping sauce alongside.

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