Thai barbecue squid, chilli lime sauce and cucumber
( SERVES 2 )

Photo by Tamara West

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Bite 25/2/2013

A fresh, hot and incredibly simple dinner for two.

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

1	Red onion, 4 thin slices, or use a shallot
½	Telegraph cucumber, halved, deseeded, cut into 3cm batons
1 pinch	Salt
1 pinch	Sugar
1 squeeze	Lime juice
1	Squid tubes, large. Cleaned and quill removed from inside.
2 Tbsp	Fish sauce
1	Garlic clove, crushed

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
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.
Cut squid tube lengthwise through 1 layer to open out, then pat dry and score with a sharp knife in a crisscross pattern.
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.
Heat barbecue grill to very hot. Cook squid for 1 minute each side — squid should char a little.
Serve squid on steamed jasmine rice with cucumber salad, and chilli lime sauce on the side for spooning over the squid.

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