Thai-style Squid

Bored of egg and breadcrumb calamari rings? Spice things up a little with this punchy little number. It’s tangy, delicious and better for you too.

 

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Ingredients

 

Cleaned squid tubes
400g bag of rocket & baby spinach
3 tablespoons sweet chilli sauce
1 teaspoon soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 ½ tablespoons finely chopped ginger
1-2 tablespoons finely chopped coriander
Olive oil
Limes to serve

 

Instructions

 

1. Cut squid tubes down one side and open flat with inside facing up. Score the flesh lightly in a crisscross pattern. Cut into 3cm x 5cm strips

 

2. Create the marinade by combining sweet chilli sauce, soy sauce, fish sauce, lime juice, ginger and coriander in a glass bowl. Add squid pieces and mix well

 

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3. Remove squid from madinade and pour marinade into a small saucepan. Bring to simmering (will later drizzle over cooked squid)

 

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4. Preheat barbecue (or quality fry pan) to med-high. Drizzle with olive oil, add squid and cook for 2-3 minutes turning regularly

 

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5. Place a large handful of rocket & baby spinach mix onto each plate. Top with squid and drizzle with hot marinade and lime juice

 

Extra notes

  • For a stronger hit, increase the amount of coriander and sweet chilli sauce
  • If you have time, let the squid pieces soak in the marinade (in the fridge) for an hour or so