Name: Devilled squid
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 large squid hoods (500g); 1/4 cup finely chopped fresh mint; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1 tablespoon peanut oil; 2 clove garlic, crushed; 2 teaspoon tabasco sauce; 2 teaspoon white sugar; Lime vinaigrette; 2 tablespoon lime juice; 1/3 cup (80ml) peanut oil; 2 clove garlic, crushed; 2 green onions, chopped finely; 1 fresh small red thai chilli, sliced thinly

Ingredients

2 large squid hoods (500g)

1/4 cup finely chopped fresh mint

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 tablespoon peanut oil

2 clove garlic, crushed

2 teaspoon tabasco sauce

2 teaspoon white sugar

Lime vinaigrette

2 tablespoon lime juice

1/3 cup (80ml) peanut oil

2 clove garlic, crushed

2 green onions, chopped finely

1 fresh small red thai chilli, sliced thinly

Method

1.To make marinade; combine ingredients in small bowl.

2.Cut squid hoods in half lengthways, then cut lengthways into 1cm strips; thread onto 12 skewers. Combine skewers with marinade in large shallow dish. Cover; refrigerate at least 20 minutes or until required.

3.Drain skewers over small bowl; reserve marinade. Cook skewers on heated oiled barbecue, brushing occasionally with reserved marinade, until just cooked through.

4.To make lime vinaigrette; combine ingredients in screw-top jar; shake well.

5.Sprinkle skewers with mint; serve with lime vinaigrette.

You need 12 bamboo skewers for this recipe. Soak them in water for an hour before use to prevent them splintering or scorching during cooking.
Note

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Ingredients

Method

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