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.

Lime and coconut squid