Salt and Pepper Squid
A quick and aromatic Australian-style squid with a crispy crust. Perfect for the grill or pan — ready in just minutes and served with a sweet chili sauce.
Ingredients
- 400 g Squid
- 3 tbsp Vegetable oil
- 0.5 tsp Chinese five-spice
- 1 tsp Ground black pepper
- 2 tsp Sea salt
- Sesame oil
- bunch Fresh cilantro
- Sweet chili sauce
Instructions
- Ask your fishmonger to clean the squid or purchase pre-cleaned squid. Using kitchen scissors, cut the squid body lengthwise and open it out flat. Rinse thoroughly under running water and pat dry with paper towels. If the squid is large, cut the body into four roughly square pieces. Small squid can be left whole, simply opened out flat.
- Using a sharp knife, score the inner side of the squid with a neat crosshatch pattern. Brush with oil and set aside while you heat your grill or grill pan.
- Mix together the sea salt, Chinese five-spice, and freshly ground black pepper. Generously season the squid on both sides just before cooking to taste — you may have some spice mix left over.
- Heat the grill or grill pan to maximum temperature. Place the squid on the grill and cook for 1 minute on each side until it begins to curl. Remove with tongs to a serving plate.
- Drizzle the squid with a few drops of sesame oil. Garnish with fresh cilantro and serve with sweet chili sauce in separate bowls for dipping.