Char Grilled Phu Quoc Salt and Chilli Squid

Two whole chillies give this fiery Vietnamese squid a real kick.
  • 1 whole squid (600 g)
  • 2 teaspoon salt
  • 2 chillies, sliced
  • Salt and Pepper Lemon Sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon fine white pepper
1. Pull away the squids head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.

2. Pound the chilli in mortar and pestle.

3. Mix 2 teaspoons of salt and pounded chilli together then coat both sides of the squid evenly.

4. On a medium-high heat, char grill the squid for 3 minutes on each side or until brown.

5. In a dipping bowl, add lemon juice, remaining salt and pepper and mix well.

6. Cut squid into bite sized pieces and dip into salt & pepper lemon sauce.

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