Olive Magazine
Chargrilled Baby Squid and Prawns

Chargrilled baby squid and prawns with crispy bits

Published: August 26, 2017 at 3:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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
Nutrition:
HighlightNutrientUnit
low inkcal262
fat12.4g
saturates1.2g
carbs12.9g
sugars11.3g
fibre1.2g
protein24.1g
salt2.5g
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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

  • 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

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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