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Spicy squid with Japanese BBQ sauce

Spicy squid with Japanese BBQ sauce

Published: June 24, 2016 at 9:45 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2 as a starter

This recipe for spicy squid with Japanese BBQ sauce is a great new way to use squid and makes a great quick and easy starter for 2

Nutrition:
NutrientUnit
kcal621
fat41.5g
saturates3.3g
carbs29.1g
sugars26.3g
fibre0.9g
protein32.2g
salt3.3g
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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.

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