Quick salt & pepper squid

Ingredients

• 400g Squid
• 3 tablespoons Oil
• 1/2 teaspoon Chinese five spice powder
• Dash Sesame Seed Oil
• Sprigs of fresh Coriander
• Drizzle sweet chilli sauce

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. If needed, clean the squid or ask your fishmonger to do it, then pat it completely dry with kitchen paper.
2. Using scissors, slit the body open and lay it flat. Cut large bodies into roughly square pieces; leave small squid whole.
3. With a sharp knife, score a fine criss-cross pattern across the outer surface, taking care not to cut all the way through.
4. Rub the squid pieces lightly with oil and set aside while the griddle or barbecue heats up.
5. Combine the sea salt, five spice powder and black pepper in a small bowl.
6. Scatter the spice mix over both sides of the squid just before it goes on the heat, using as much or as little as you like.
7. Cook on the hot griddle for about 1 minute on each side, until the edges begin to curl.
8. Lift the squid onto a serving plate with tongs and sprinkle over a little sesame oil.
9. Finish with coriander leaves and serve with sweet chilli sauce on the side for dipping.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.