Grilled squid with Thai dipping sauce
Weight Watchers Recipe
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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