An easy recipe from Nigel Slater.
Ingredients
- 500 g cleaned squid cut diagonally into strips
- a little Butter and olive oil
Salsa:
- 200 g ripe tomatoes
- 1 lime
- 1 medium sized chilli deseeded
- a small bunch coriander
Glaze:
- 3 tbsps soft light brown sugar
- juice of 2 limes
- 1 tbsp fish sauce
- a little chilli sauce
- 1/2 tsp crushed dried chilli
Servings:
Instructions
- First make the salsa. Roughly chop the tomatoes and put into a bowl. Cut the lime in half and squeeze over the tomato, Chop the chillies finely and add to the tomato with the chopped coriander. Season with salt and refrigerate.
- Put the sugar, lime juice, fish sauce, a few good shakes of chilli sauce and the dried chilli into a small saucepan. Place over a moderate heat and bring to the boil. As soon as the sugar has dissolved and the glaze has become a deep golden brown, remove from the heat.
- Toss the squid in a little olive oil and season with salt and pepper. Thread on to soaked wooden skewers. Cook overr a hot grill or griddle pan for 1-2 minutes until the squid has turned opaque.
- Brush with the glaze and cook for a few seconds more until the squid is glossy and lightly charred here and there.
- Serve with the chilled salsa.
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