Pachamama’s squid anticuchos

Name: Pachamama’s squid anticuchos
Total time: 20 min
Yield: Serves 2
Ingredients: extra-virgin olive oil; 1 tsp ground turmeric; 1 tsp black pepper, freshly ground; 16 baby squid, skin peeled and washed; to serve deep fried onions and watercress,; 3 red chillies, seeded and finely sliced; 3cm piece ginger, peeled and chopped; ½ bunch coriander, finely chopped; 3 tbsp fish sauce; 1 tbsp palm sugar; 1 lemon, juiced; 1 lime, juiced

Preparation and cooking time
- Total time20 mins
- + marinating
A little effort
Serves 2

Ingredients

extra-virgin olive oil
1 tsp ground turmeric
1 tsp black pepper, freshly ground
16 baby squid, skin peeled and washed
to serve deep fried onions and watercress,

dipping sauce

3 red chillies, seeded and finely sliced
3cm piece ginger, peeled and chopped
½ bunch coriander, finely chopped
3 tbsp fish sauce
1 tbsp palm sugar
1 lemon, juiced
1 lime, juiced

Method

STEP 1
Whisk together 2 tbsp olive oil, the turmeric and the black pepper to form a smooth sauce. Add the baby squid, toss, then leave to marinate in the fridge for 2 hours.
STEP 2
Heat the grill to medium-high. To make the dipping sauce, combine all the ingredients (reserving a few chilli slices) in a small bowl and leave to one side.
STEP 3
Remove the baby squid from the marinade and thread onto 4 skewers – 4 on each. Arrange the skewers on a baking tray and grill for about 2-3 minutes on each side or until the squid have turned opaque.
STEP 4
To serve, remove from the heat, put on a serving dish with the bowl of dipping sauce and garnish with fresh slices of chilli.