Chargrilled baby squid and prawns with crispy bits
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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.
