Quick salt & pepper squid
Quick Salt and Pepper Squid — an Australian seafood delight.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Australian
Ingredients
- 400 g squid
- 3 g oil
- 0.5 tsp chinese five spice powder
- 1 dash sesame seed oil
- 1 sprig of fresh coriander
- 1 pcs drizzle sweet chilli sauce
Instructions
- Request the fishmonger to prepare the squid for you or verify if they are pre-cleaned.
- With kitchen scissors, carefully slice open the squid's body and spread it out.
- Thoroughly rinse the squid under water and dry it gently with a cloth.
- For larger squid, divide the body into four approximately square pieces.
- For smaller squid, just open them up as they are.
- Using a sharp knife, create a neat criss-cross pattern by scoring the top of the squid.
- Coat the squid with oil and set it aside.
- Preheat the barbecue or griddle until it reaches cooking temperature.
- Combine 2 teaspoons of sea salt, Chinese five-spice, and 1 teaspoon of freshly ground black pepper.
- Just before cooking, sprinkle the spice blend on both sides of the squid to taste.
- Heat the griddle pan until it becomes hot.
- Cook the squid for around 1 minute on each side, until it begins to curl.
- Using tongs, take the squid off the grill and place it on a serving platter.
- Drizzle a touch of sesame oil over the prepared squid.
- Decorate the squid with fresh coriander leaves.
- Accompany with small bowls of sweet chili sauce for dipping.