Chargrilled baby squid and prawns with crispy bits
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 8 whole shell-on tiger prawns
- 500g baby squidcleaned
- a small bunch corianderchopped
CRISPY BITS
- vegetable oilfor frying
- 2 shallotsfinely sliced
- 2 red chillifinely sliced
- 2 stalks lemongrassfinely sliced
- a thumb-sized piece gingercut into matchsticks
- 4 cloves garlicfinely sliced
- 1 tbsp Szechuan peppercornsground
- 1 tsp black peppercornsground
- 1/2 tsp salt
- 1/2 tsp caster sugar
DIPPING SAUCE (NUOC CHAM)
- 1/2 tsp caster sugar
- 1 limejuiced
- 2 tbsp fish sauce
- 1 clove garlicfinely chopped
- 1 bird's-eye chillifinely chopped
Nutrition:
- kcal262low
- fat12.4g
- saturates1.2g
- carbs12.9g
- sugars11.3g
- fibre1.2g
- protein24.1g
- salt2.5g
Method
step 1
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.
step 2
Carefully add the shallots, red chilli, lemongrass and ginger, and fry for 4-5 minutes until crisp.
step 3
Drain on kitchen paper. Add the garlic slices and cook for 1 minute until turning golden, then drain on kitchen paper.
step 4
Carefully add the shallots, red chilli, lemongrass and ginger, and fry for 4-5 minutes until crisp.
step 5
Drain on kitchen paper. Add the garlic slices and cook for 1 minute until turning golden, then drain on kitchen paper.
step 6
Add all of the crispy bits to a bowl and toss with the peppercorns, salt and sugar.
step 7
To make the dipping sauce, mix all of the ingredients with 1 tbsp of cold water.
step 8
Heat a barbecue to high and grill the prawns for 3-4 minutes on either side until really chargrilled.
step 9
Add the squid for the final few minutes of cooking, giving them 1-2 minutes each side until cooked.
step 10
Add the prawns and squid to a bowl, and toss with half of the crispy bits.
step 11
Mix the remaining crispy bits with the coriander. Pile onto a platter, top with the crispy bits and coriander, and serve with the dipping sauce alongside.
