Charcoal BBQ Baby Squid
Matt SinclairIngredients:
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:
- Heat coals ahead of time, until white.
- 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.
- 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.
- 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.
- 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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