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    Rack Grilled Chilli Lime Squid with Asian Herb and Peanut Salad

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    Rack Grilled Chilli Lime Squid with Asian Herb and Peanut Salad

    What would summer be without the traditional barbecue? Alastair Hendy reels in a deliciously different way to serve fish at a barbecue. When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. Rack grilled chilli lime squid with Asian herb and peanut salad. A large piece of squid may not look like it could fall through the grill rack but it will change shape as soon as it goes on the barbecue. The heat causes it to twist up and, if not prevented, it has a sneaky way of slithering through the rack on to the hot coals below. Threading the squid onto skewers will stop this little acrobatic trick, and ensure the flesh is more evenly seared. There's no need to skewer the squid if cooking indoors on a ridged char-grill pan - a heavy pan placed on top while it's cooking will keep lively pieces flat.

    • Preparation time: 10 minutes plus marinating time
    • Cooking time: 2 minutes
    • Total time: 42 minutes 45 minutes

    Serves: 6 (starter) or 4 (main course)


    • 600g squid
    • Finely grated rind and juice of 2 limes
    • 1 tbsp caster sugar
    • 2 red chillies, very finely chopped
    • 2 tsp salt
    • 3 tsp dark soy sauce
    • 3 cloves garlic, crushed
    • 2 tbsp groundnut oil
    • For the salad:
    • 2 tbsp unsalted peanuts, lightly crushed
    • 1 pack mint leaves
    • 1 pack fresh basil
    • 1 pack fresh coriander
    • 250g punnet baby plum tomatoes, halved
    • Juice of 1 lime
    • 1 tbsp caster sugar
    • 1 small red chilli, seeded and finely chopped
    • 1 clove garlic, crushed
    • 2 tbsp fish sauce
    • 3 tbsp rice vinegar
    • 1 tbsp groundnut oil
    • 1 medium cucumber, quartered lengthways, deseeded and shredded on the diagonal


    1. Slice squid bodies in half and open up flat. Mix together lime rind and juice, sugar, garlic, chilli and salt and stir until sugar has dissolved. Add squid and its tentacles to the mixture and leave for at least 30 minutes in the fridge.
    2. Meanwhile prepare the salad. Stir together the garlic, chilli, sugar, lime juice, fish sauce and rice vinegar until the sugar has dissolved. Stir in the oil, and gently toss with all the fresh salad ingredients, except the peanuts. Dry fry the peanuts in a small frying pan until golden.
    3. Remove squid from the marinade. Thread the long-side edges of each piece of squid on skewers and spear the tentacles too. Brush the flesh with soy sauce and groundnut oil.
    4. When ready to cook, barbecue or grill the squid over a fierce heat for about 1 minute on each side. Slice into wide strips and serve in bowls or plates on top of the dressed salad. Sprinkle generously with crushed, toasted peanuts.

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