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Ingredients
Method
- 75ml sunflower oil
- Pinch of chilli flakes
- 4 whole baby squid, cleaned
- For the BBQ Sauce
- 70g ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp each soy sauce and mirin
- 1 tbsp sugar
- 1 tsp Dijon mustard
- Pinch of garlic powder
- Heat 2 tbsp of oil and add the chilli flakes, gently fry for 1 minute, then add the rest of the oil and warm for 2 mins. Remove and leave to cool slightly. Make the BBQ sauce by mixing all the ingredients in a bowl.
- Cut the tentacles from the tubes of the squid and cut out the hard membranes. Place the squid tubes on a flat surface and score in a criss-cross pattern all over. Brush the tubes and tentacles with the cooled chilli oil, then season liberally with salt and pepper. Fry in a very hot pan for 1 minute on each side, then serve on a platter drizzled in the BBQ sauce.
20 mins
2 serving
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