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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

  • 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

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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