• 500g small squid, cleaned
  • 1tbs olive oil
  • 1 small red onion, thinly sliced
  • 1 punnet Freshzest Micro Coriander, snipped
  • 1 punnet Freshzest Micro Rocket, snipped
  • 1 Freshzest Long Red Chilli, seeded, thinly sliced
  • 1/2C grated light palm sugar
  • 1 Freshzest Long Red Chilli, seeded, chopped
  • 1 garlic clove
  • 1 punnet Freshzest Coriander
  • 2cm piece of ginger, chopped
  • 1 tomato, peeled, seeded, finely chopped
  • 2 tbs fish sauce
  • 1 tbs light soy sauce
  • 1/3-1/2C lime juice

Grilled Squid with Thai Style Dressing.


Preparation Time: 20 mins

Cooking Time: 5 Mins

Serving Size: 4

  1. For dressing, simmer sugar and 1/2 cup (125ml) water over low heat for 2 minutes, stirring to dissolve. Cool syrup. Pound chilli, garlic, coriander and ginger to a paste in a mortar and pestle (or whiz in a food processor.) Stir into syrup with tomato, fish sauce, soy, and lime to taste.
  2. Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss all squid in a bowl with oil and 3 tbs dressing.
  3. Cook on an oiled chargrill or barbecue over high heat for 1 minute until just cooked. Toss squid with onion, salad leaves, chilli and remaining dressing.
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