• 10–12 prepared baby squid, about 375 g (12 oz) including tentacles, cleaned
  • 4 limes, halved
  • 2 red chillies, deseeded and finely chopped
  • finely grated rind and juice of 2 limes
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 100 g (3½ oz) freshly grated coconut
  • 4 tablespoons groundnut oil
  • 1–2 tablespoons chilli oil
  • 1 tablespoon white wine vinegar

Cut down the side of each squid so that they can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern.

Mix all the dressing ingredients together in a bowl. Toss the squid in half the dressing until thoroughly coated.

Heat a ridged griddle pan until smoking hot, add the limes, cut side down, and cook for 2 minutes or until well charred. Remove from the pan and set aside. Keeping the griddle pan very hot, add the squid pieces and cook for 1 minute. Turn them over and cook for a further minute or until they turn white, lose their transparency and are charred.

Transfer the squid to a chopping board and cut into strips. Drizzle with the remaining dressing and serve immediately with the charred limes and a salad of mixed green leaves.

Like This? Try These
More on Food