Grilled Squid With Sweet Chilli Sauce and Rocket Recipe
Ingredients
| 8 medium-size squid, cleaned | ||
| 100 ml/4 fl oz extra virgin olive oil, plus extra for frying | ||
| Fish sauce | 2 Tablespoon | |
| Light brown sugar | 1 Teaspoon | |
| Juice 1 lemon | ||
| Red chillies | 4 , finely chopped | |
| 250 g/9 oz wild rocket, washed and drained | ||
| Balsamic vinegar | 2 Tablespoon | |
| 4 lemon wedges, to serve | ||
Directions
GETTING READY
1) With a thin sharp knife, slit the squid open and score the inside in diagonal pattern.
MAKING
2) Use a grill pan to heat up. Arrange the squid, scored-side down on the pan. Brush with little olive oil and season with sea salt and pepper.
3) Grill for 4-5 minutes, flip over and brush the other side with oil and season with sea salt and pepper. Grill for another 3-4 minutes or until the squid curls up and gets slightly charred and tender. Cut each squid in half.
4) In a food processor, prepare the chili sauce by blending fish sauce, 2 tablespoon water, sugar, lemon juice and chilies. Process on pulse setting to make the dressing smooth. Season according to the taste.
FINALIZING
5) In a large bowl, put the rocket and toss with olive oil and balsamic vinegar. Season properly.
SERVING
6) Use 4 serving plates to divide the dressed leaves. Place squid on top. Spoon over the chili dressing and serve hot with a lemon wedge for squeezing over.
1) With a thin sharp knife, slit the squid open and score the inside in diagonal pattern.
MAKING
2) Use a grill pan to heat up. Arrange the squid, scored-side down on the pan. Brush with little olive oil and season with sea salt and pepper.
3) Grill for 4-5 minutes, flip over and brush the other side with oil and season with sea salt and pepper. Grill for another 3-4 minutes or until the squid curls up and gets slightly charred and tender. Cut each squid in half.
4) In a food processor, prepare the chili sauce by blending fish sauce, 2 tablespoon water, sugar, lemon juice and chilies. Process on pulse setting to make the dressing smooth. Season according to the taste.
FINALIZING
5) In a large bowl, put the rocket and toss with olive oil and balsamic vinegar. Season properly.
SERVING
6) Use 4 serving plates to divide the dressed leaves. Place squid on top. Spoon over the chili dressing and serve hot with a lemon wedge for squeezing over.
Chef
