Thai barbecue squid, chilli lime sauce and cucumber

Tamara West

A fresh, hot and incredibly simple dinner for two. To learn how to prepare squid, watch this video.

Chilli lime sauce

2	Green chillies, long, halved, deeseded if you wish to reduce heat, and roughly chopped.
2	Limes, use the juice of 2 and the zest of 1
1	Kaffir lime leaf, centre rib removed, leaf cut into thin strips
4 stems	Coriander, with leaves, roughly chopped
1	Garlic clove, crushed
2 tsp	Palm sugar, shaved
1 pinch	Salt

Squid

½	Telegraph cucumbers, halved, deseeded, cut into 3cm batons
1	Red onion, 4 thin slices, or use a shallot
1 pinch	Salt
1 pinch	Sugar
1 squeeze	Lime juice
1 large	Calamari tube, cleaned and quill removed from inside (Main)
2 Tbsp	Fish sauce
1	Garlic clove, crushed

Directions

1. Make sauce by placing all ingredients in the bowl of a stick blender, or the small bowl of a food processor. Blitz until finely chopped. Adjust seasoning to taste
2. Toss cucumber, onion, salt and sugar together. Leave to drain in a sieve for 10 minutes, then pat dry. Toss with lime juice and chill until ready to serve.
3. Cut squid tube lengthwise through 1 layer to open out, then pat dry and score with a sharp knife in a crisscross pattern.
4. Cut again lengthwise to divide into 2 equal pieces. Skewer each piece with 2 skewers crossing diagonally from corner to corner. Rub squid with fish sauce and garlic. Set aside 5-10 minutes before cooking.
5. Heat barbecue grill to very hot. Cook squid for 1 minute each side — squid should char a little.
6. Serve squid on steamed jasmine rice with cucumber salad, and chilli lime sauce on the side for spooning over the squid.