Salt & pepper squid — tender squid scored and seasoned with Chinese five-spice, quickly griddled until just curling, then drizzled with sesame oil and served with sweet chilli sauce.
- 400g Squid
- 3 tablespoons Oil
- 1/2 teaspoon Chinese Five Spice Powder
- Dash Sesame Seed Oil
- Sprigs of fresh Coriander
- Drizzle Sweet Chilli Sauce
Video
Preparation
- Ask the fishmonger to clean the squid, or use little ones that come ready-cleaned. Using kitchen scissors, cut open the body and open it out, then wash well and pat dry. Cut a large squid body into four roughly square portions; small squid can just be opened up.
- Using 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.
- Mix together 2 tsp sea salt, the Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, to taste — you may not need it all. Heat the griddle pan to hot and cook for about 1 minute each side, until it starts to curl. Remove to a serving plate with tongs and drizzle with a little sesame oil. Garnish with coriander leaves and serve with small bowls of sweet chilli sauce for dipping.
