Ingredients
- rapeseed oil 75ml
- red chilli flakes 1 tsp
- whole baby squid 400g, cleaned (about 2 per person)
- crusty bread to serve
- tomato ketchup 70g
- Worcestershire sauce 2 tbsp
- soy sauce 1 tbsp
- mirin 1 tbsp
- caster sugar 1 tbsp
- Dijon mustard 1 tsp
- garlic powder ¼ tsp
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 621
- Fat 41.5g
- Saturates 3.3g
- Carbs 29.1g
- Sugars 26.3g
- Fibre 0.9g
- Protein 32.2g
- Salt 3.3g
