Spicy squid with Japanese BBQ sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 2 as a starter
Ingredients
- 75ml rapeseed oil
- 1 tsp red chilli flakes
- 400g whole baby squid, cleaned (about 2 per person)
- to serve crusty bread
- 70g tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp caster sugar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
Method
- STEP 1
Heat 2 tbsp of the rapeseed oil over a medium heat and add the chilli flakes, making sure they don’t brown. Cook for 1 minute, then add the rest of the oil and warm through, about 2 minutes. Remove and cool to room temperature.
- STEP 2
For the BBQ sauce, whisk all of the ingredients in a bowl. Separate the tentacles from the bodies of the squid and cut the hard membranes off. Put the bodies of the squid flat on a surface. Insert a palette knife or blunt table knife to act as a guard and make cuts as if you were going to cut rings, but without going all the way through. Heat a non-stick frying pan until it’s very hot.
- STEP 3
Brush the squid and tentacles with the cooled chilli oil and season with salt and pepper. Fry the squid for 1 minute on each side, then remove to a large platter, drizzle with the BBQ sauce and serve with crusty bread.