Quick salt & pepper squid
53 min · Serves 4 · By TheMealDB Import
- High Protein
- Low Carb
- Australian
- Seafood
- Dinner
Australian, Seafood
Adapted from bbcgoodfood.com
Ingredients
For 4 servings
- 400 gSquid
- 3 tablespoonsOil
- ½ teaspoonChinese five spice powder
- 1 DashSesame Seed Oil
- 1 Sprigs of freshCoriander
- 1 Drizzlesweet chilli sauce
Method
Prep 14 min · Cook 39 min
- 1Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
- 2Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
- 3Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.