• 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


  • 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.


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