Squids galore…
According to ‘Mullet Guts’ from The Big Fish program, squid are on. I love cooking squid on the barbie, its quick, its easy and its tasty. I know its still chilly but the barbie can warm you up…just need to put on the beanie and the warm coat. Enjoy!
BBQ Squid salad
500gms squid, cleaned, honeycombed and cut into triangles
marinade
1 stalk lemongrass, finely chopped
1 lime, zest
2 tablespoons lime juice
2 cloves garlic, crushed
1 medium red chilli seeded and finely chopped
1 teaspoon palm sugar
1 tablespoon fish sauce
¼ cup vegetable oil
salad
1 Lebanese cucumber, halved lengthwise and seeds removed
¼ cup mint leaves, chopped
¼ cup coriander, chopped
¼ cup basil leaves, torn
2 green onions, sliced diagonally
1/4 cup unsalted macadamias, roasted and chopped
dressing
2 tablespoons lime juice, extra
2 teaspoons sesame oil
2 teaspoons fish sauce
1 teaspoon palm sugar
1 tablespoon sweet chilli sauce
Combine all the marinade ingredients in a large bowl. Place the cleaned and honeycombed squid into the marinade, cover and refrigerate for 2 hours. Heat a BBQ plate to a high heat, cook squid until curled and opaque, 2-3 minutes.
In a large salad bowl, combine all the salad ingredients. Add the cooked squid. Whisk together the dressing ingredients and pour over the squid salad, toss well and serve.
