Name: Barbecued squid
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 5 cloves garlic, crushed; 1 small red chilli, finely chopped; 5cm piece ginger, grated; 2 kaffir lime leaves, finely sliced; 1⁄4 cup roasted peanuts, very finely chopped; 1⁄4 cup soy sauce; 1⁄4 cup oyster sauce; 2 Tbsp fish sauce; 2 tsp sesame oil; 750g small squid, cleaned, tentacles attached; 2 Tbsp vegetable oil; 1⁄2 bunch green shallots, cut into 5cm lengths; Toasted coconut, to serve; Lime wedges, to serve

Barbecued squid

The secret's in the score.

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

You know the score! That’s what the professionals do to the inside of calamari hoods to get that great curled look – it’s easy.

Ingredients

5 cloves garlic, crushed

1 small red chilli, finely chopped

5cm piece ginger, grated

2 kaffir lime leaves, finely sliced

1⁄4 cup roasted peanuts, very finely chopped

1⁄4 cup soy sauce

1⁄4 cup oyster sauce

2 Tbsp fish sauce

2 tsp sesame oil

750g small squid, cleaned, tentacles attached

2 Tbsp vegetable oil

1⁄2 bunch green shallots, cut into 5cm lengths

Toasted coconut, to serve

Lime wedges, to serve

Method

Put garlic, chilli, ginger, lime leaf and peanut in a bowl and mix to combine. Set aside. Combine sauces and sesame oil in a separate bowl and set aside.

Cut squid hoods open, reserving tentacles.

Score inside of hoods in a fine cross-hatch pattern.

Preheat barbecue hotplate to medium-high. Cut squid into long strips and put in a bowl. Add vegetable oil and toss to coat. Add squid to barbecue and cook until it starts to curl, then add shallot and cook for a further 1 minute. Add garlic mixture, stir and cook for another minute or until very aromatic.

Pour sauce mixture over squid and cook for a further 1 minute. Sprinkle with toasted coconut and serve with lime wedges on the side.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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