Grilled chilli squid with lime dressing
Ingredients
- DRESSING
- 5ml (1 tsp) pink peppercorns
- 1 red chilli, seeded and finely diced
- zest and juice of 2 limes
- 60ml (¼ cup) sunflower oil
- 15ml (1 tbsp) fresh mint, finely chopped
- 15ml (1 tbsp) fresh parsley, finely chopped
- 15ml (1 tbsp) fresh coriander, finely chopped
- 5ml (1 tsp) brown sugar
- salt and freshly ground black pepper, to taste
- 500g cleaned squid heads and thickly
- sliced calamari tubes
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) red chilli paste
- oil, for frying
Instructions
1
For the dressing, grind the peppercorns in a pestle and mortar. Add the rest of the ingredients and mix well. Set aside until needed.
2
Wash and thoroughly dry the squid and calamari, then spread out, season and coat with the chilli paste.
3
Heat a heavy saucepan to high and add a splash of oil. When the oilis smoking, flash-fry the squid and calamari until white and just tender, about 1 minute.
4
Toss the heads and tubes with the dressing and serve immediately. Delicious with ciabatta or basmati rice.
