Ingredients
- extra-virgin olive oil
- ground turmeric 1 tsp
- black pepper 1 tsp, freshly ground
- baby squid 16, skin peeled and washed
- deep fried onions and watercress, to serve
dipping sauce
- red chillies 3, seeded and finely sliced
- ginger 3cm piece, peeled and chopped
- coriander ½ bunch, finely chopped
- fish sauce 3 tbsp
- palm sugar 1 tbsp
- lemon 1, juiced
- lime 1, 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.
Nutritional Information
- Kcals 330
- Fat 12.8g
- Saturates 2.4g
- Carbs 37.1g
- Fibre 8.4g
- Protein 12.5g
- Salt 0.8g
