Chilli Salt Squid – Luke Nguyen
Fresh squid is unbeatable in terms of flavour, texture and price. This dish from prominent and entrepreneurial Luke Nguyen from Sydney’s, Red Lantern fame, reimagines a local vietnamese dish from the Pho Quac province. This dish is salty, chilli, tangy and lemony. Its a perfect snack with a glass of white wine or a beer. Throw on top of a rice vermicelli salad for a more substantial meal.
serves two or 4-6 shared
2 whole squid
2 red birds eye chillies, sliced
2 teaspoons salt
2 tablespoons lemon juice1/2 teaspoon sea salt
1 teaspoon white pepper
1. Clean and gut the squid (or get your fish monger to do it, make sure you keep the tentacles, it all made of the same stuff). Put your knife inside the tube a lice down one side. Open up the tube flat and cut into bite size chunks. Score the flesh in a criss-cross fashion as close as possible without cutting through the flesh.
2. Pound salt and chilli into a fine paste in a motar and pestle. Spread over both sides of the squid chunks.
3. Chargrill over a medium heat on a BBQ. (note: for extra flavour and smokiness a wood-fired BBQ will add an extra dimension)