Recipe

Devilled squid

Aug 31, 2010 2:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Makes 12 Item
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Ingredients

Devilled squid
  • 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

Devilled squid
  • 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.

Notes

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.

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