Spicy squid with Japanese BBQ sauce

Name: Spicy squid with Japanese BBQ sauce
Total time: 20 min
Yield: 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

Preparation and cooking time
- Total time20 mins
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.