Otherby TheMealDBQuick salt & pepper squidServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+400g Squid3 tablespoons Oil1/2 teaspoon Chinese five spice powderDash Sesame Seed OilSprigs of fresh CorianderDrizzle sweet chilli sauceStepsStep-by-step0 of 4 done1Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.2Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.3Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl.4Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.Source: TheMealDB
