EMMA’S GRILLED SQUID WITH ZINGY BLACK PEPPERCORN SAUCE

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The key to this dish is not to overcook the squid. You can serve the sauce as a dip, or add salad and toss the squid and salad with the sauce.

SERVES FOUR

PREP & COOK: 25 MINS

4 smallish squid, cleaned

For the sauce:

1 tbsp fish sauce

a pinch of salt

2 tsp palm sugar (or light brown sugar)

juice of 1 lime

2 tbsp freshly ground black pepper

For the salad (if using):

chopped vegetables such as radish, cucumber, carrot, spring onions

Preheat the grill to high or heat a griddle pan or barbecue.

Cut the body of each squid down one side and open them out (reserve the tentacles). Score the inside of the flesh in a criss-cross fashion with a knife.

Combine all the sauce ingredients in a bowl.

Grill or griddle the squid on a high heat for no more than 1–2 minutes each side, until lightly charred. Repeat with the tentacles. Do not cook for longer or the squid will get rubbery.

Serve the squid with the dipping sauce, or toss the squid and salad together and use the sauce as a dressing.