Spicy squid with Japanese BBQ sauce
This recipe for spicy squid with Japanese BBQ sauce is a great new way to use squid and makes a great quick and easy starter for 2
- 75ml rapeseed oil
- 1 tsp red chilli flakes
- 400g whole baby squidcleaned (about 2 per person)
- to serve crusty bread
- 70g tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp caster sugar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
Nutrition: per serving
- kcal621
- fat41.5g
- saturates3.3g
- carbs29.1g
- sugars26.3g
- fibre0.9g
- protein32.2g
- salt3.3g
Method
step 1
Heat 2 tbsp of the rapeseed oil over a medium heat and add the chilli flakes, making sure they don’t brown. Cook for 1 minute, then add the rest of the oil and warm through, about 2 minutes. Remove and cool to room temperature.
step 2
For the BBQ sauce, whisk all of the ingredients in a bowl. Separate the tentacles from the bodies of the squid and cut the hard membranes off. Put the bodies of the squid flat on a surface. Insert a palette knife or blunt table knife to act as a guard and make cuts as if you were going to cut rings, but without going all the way through. Heat a non-stick frying pan until it’s very hot.
step 3
Brush the squid and tentacles with the cooled chilli oil and season with salt and pepper. Fry the squid for 1 minute on each side, then remove to a large platter, drizzle with the BBQ sauce and serve with crusty bread.
