Chargrilled Baby Squid and Prawns

Chargrilled baby squid and prawns with crispy bits

  • serves 6
  • Easy

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

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Try this chargrilled baby squid, then check out our squid stew, salt and pepper squidcalamari and plenty more squid recipes.

*This recipe is gluten-free according to industry standards

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Ingredients

  • whole shell-on tiger prawns 8
  • baby squid 500g, cleaned
  • coriander a small bunch, chopped

CRISPY BITS

  • vegetable oil for frying
  • shallots 2, finely sliced
  • red chilli 2, finely sliced
  • lemongrass 2 stalks, finely sliced
  • ginger a thumb-sized piece, cut into matchsticks
  • garlic 4 cloves, finely sliced
  • Szechuan peppercorns 1 tbsp, ground
  • black peppercorns 1 tsp, ground
  • salt 1/2 tsp
  • caster sugar 1/2 tsp

DIPPING SAUCE (NUOC CHAM)

  • caster sugar 1/2 tsp
  • lime 1, juiced
  • fish sauce 2 tbsp
  • garlic 1 clove, finely chopped
  • bird's-eye chilli 1, 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.

Nutritional Information

  • Kcals 262
  • Fat 12.4g
  • Saturates 1.2g
  • Carbs 12.9g
  • Sugars 11.3g
  • Fibre 1.2g
  • Protein 24.1g
  • Salt 2.5g
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