Charcoal BBQ Baby Squid

Matt Sinclair

Ingredients:

Serves: 4

  • 1kg Baby squid, cleaned
  • ½ Tbsp Extra Virgin Olive oil
  • 2-3 Tbsp Malay curry powder
  • 2 tbsp Fish sauce
  • 2 cloves garlic, finely grated
  • ½ bunch fresh coriander
  • 2-3 spring onions, thinly sliced

Dipping Sauce:

  • 125ml white vinegar
  • 70g caster sugar
  • 40g green chilli, roughly chopped
  • 12g salt
  • ¼ Cucumber, roughly chopped
  • Lemongrass, white part only, outer layers removed, thinly sliced
  • Green Birdseye chilli, finely sliced

Method:

  1. Heat coals ahead of time, until white.
  2. Combine the oil, curry powder, fish sauce and garlic in a bowl and mix until the curry powder has dissolved. Taste and adjust seasoning if required. Marinade the squid in a non-reactive bowl, making sure to coat it evenly in the sauce, for a minimum of ½ hour.
  3. Make the dressing by adding all the ingredients together in a blender and blitz to combine. Adjust the seasoning to taste. Add the sliced lemongrass and Birdseye chillies and set aside in a dipping bowl until required.
  4. Lay the squid on the grill on top of the coals and bbq for 3-4 minutes, turning often to get even colour. Charred bits are definitely okay! Remove onto a chopping board and cut into bite-sized chunks and transfer to a serving plate.
  5. Garnish with fresh coriander leaves and spring onion and serve the dipping sauce on the side. Serve hot.

Our friends at Wine Selectors suggest pairing this dish with a Vermentino.

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