Lime and coconut squid
How to make lime and coconut squid recipe
Serves 2
Preparation time 15 minutes, Cooking time 5 minutes
Ingredients:
10–12 prepared baby squid, about 375 g (12 oz) including tentacles, cleaned
4 limes, halved
Dressing
2 red chillies, deseeded and finely chopped
finely grated rind and juice of 2 limes
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
100 g (3½ oz) freshly grated coconut
4 tablespoons groundnut oil
1–2 tablespoons chilli oil
1 tablespoon white wine vinegar
Method:
Cut down the side of each squid so that they can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern.
Mix all the dressing ingredients together in a bowl. Toss the squid in half the dressing until thoroughly coated.
Heat a ridged griddle pan until smoking hot, add the limes, cut side down, and cook for 2 minutes or until well charred. Remove from the pan and set aside. Keeping the griddle pan very hot, add the squid pieces and cook for 1 minute. Turn them over and cook for a further minute or until they turn white, lose their transparency and are charred.
Transfer the squid to a chopping board and cut into strips. Drizzle with the remaining dressing and serve immediately with the charred limes and a salad of mixed green leaves.
For lemon & garlic squid, remove the tentacles from the prepared squid and slice the bodies into rings. Place in a non-metallic dish with the juice of 1 lemon and leave to marinate for 5 minutes.
Heat 75 ml (3 fl oz) olive oil in a large frying pan and add 3 chopped garlic cloves and the grated rind of 1 lemon. When the oil is very hot, add the squid and cook over a high heat for 1–2 minutes or until it turns white and loses its transparency. Season with salt and pepper and serve sprinkled with parsley and lemon wedges.
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| Lime and coconut squid |
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