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Barbecued squid

The secret's in the score.
4
15M
5M
20M

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

Method

1.

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.

2.

Cut squid hoods open, reserving tentacles.

3.

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

4.

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.

5.

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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