Barbecued Squid Salad
|Chili oil||1 Tablespoon|
|Finely grated lemon rind||1 Tablespoon|
|Crushed black peppercorns||2 Teaspoon|
|Calamari||1 Pound, cleaned (Small Squid Hoods, 500 Gram)|
|Basil leaves||1 Ounce (30 Gram)|
|Mint leaves||1 Ounce (30 Gram)|
|Coriander leaves||1 Ounce (30 Gram)|
|For lemon and chili dressing|
|Green chili||1 , chopped|
|Brown sugar||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Light soy sauce||2 Tablespoon|
1. Place oil, lemon rind and peppercorns in a shallow dish and mix to combine. Add squid (calamari) and marinate for 30 minutes.
2. Line a serving platter with the basil, mint and coriander. Cover with plastic food wrap and refrigerate until ready to serve.
3. To make dressing, place chilli, sugar, lemon juice and soy sauce in a bowl and mix to combine.
4. Preheat a barbecue, char-grill pan or frying pan and cook squid (calamari) for 30 seconds each side or until tender - take care not to overcook or the squid (calamari) will become tough. Place squid (calamari) on top of herbs and drizzle with dressing.