500 gms. or 2 pcs. of medium sized squid
juice of 1/2 lime
4 cloves garlic, crushed
1 tsp. grated ginger
1 tsp. chopped red chillies
1 stalk of spring onion, chopped
1 tbsp. fish sauce
2 tbsps. brown sugar
1 tsp. ground turmeric
1/4 cup of extra virgin olive oil
coriander leaves, chopped
Clean the squid: take the head off and make a cut above the eyes. Keep the tentacles but the rest can be discarded. Rub off the pink membrane from the body. Split one side of the quid and discard everything that's inside it. You are now left with one piece of the body and the tentacles. With a sharp knife, make shallow diagonal slashes on the inner side of the squid's body. Then make slashes going the opposite way to create a crisscross pattern.
Mix all of the marinade ingredients together, except for the peanuts and coriander leaves, and add in the squid. Pre-heat the grill or barbecue. It should be really hot before you start cooking. Put the squid's body, uncut side down first. It only to takes 2-3 minutes to cook one side. The sweet marinade will caramelize and the squid will turn opaque. Turn it over and cook the other side. Turn the tentacles as well.
Cut into portions before serving. Sprinkle with chopped peanuts and chopped coriander leaves before serving.
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