Grilled squid with Thai dipping sauce

Grilled squid with Thai dipping sauce
Weight Watchers Recipe
4.5 Stars
Ratings (3)
2ProPoints value
Prep time: 10 min
Cook time: 10 min
Other time: 0 min
Serves: 8
You can't beat tasty grilled squid during summer. These tasty morsels are great to serve at your next drinks party or barbeque.
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  • 2 tbs brown sugar   
  •   45 g fresh red chilli   
  •   1 clove(s) fresh garlic, crushed   
  •   1/3 cup(s) fresh coriander   
  •   1 tbs fresh ginger, grated   
  • 2 tbs fish sauce   
  •   1/8 cup(s) lime juice, or less to taste   
  •   600 g squid, cleaned   
  • 1 tbs canola oil   


  • Place brown sugar in a small saucepan wih 3 tbs water over high heat. Bring to the boil, then reduce heat to low and simmer for 1 minute to dissolve sugar. Set aside to cool.

  • Combine chilli, garlic, coriander and ginger in a bowl. Add sugar mixture, fish sauce and lime juice. Stir to combine, then set aside.

  • Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss squid in a bowl with oil and 3 tbs dipping sauce.

  • Cook squid in a non-stick frying pan, wok or barbeque over high heat for 2-3 minutes, or until just cooked. Serve squid sprinkled with extra coriander and dipping sauce.


  • Any leftover squid can be reheated in a very hot wok for 1 minute and re-served. Try tossing this tasty squid through some mixed salad leaves with sliced cucumber and shallots and serve as a warm salad.


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