Skewers of chargrilled squid marinated in an emulsion of lime, fish sauce, chilli and garlic
Remove the tentacles from the body. Cut off the tentacles individually as high up as possible to minimise waste and chop the squid in large pieces. Rinse well and drain. Slice the chilli on the angle keeping the seeds in. Peel and slice the garlic. Mix these along with the drained squid, the olive oil, salt and pepper, lime and fish sauce, and leave to marinate for 10 minutes. Use two or three pieces of squid per skewer and chargrill for no longer than 1-2 minutes. Remove the skewers from the chargrill using a pair of tongs and place in a bowl. Sprinkle coriander on the skewers and serve with sweet chilli dipping sauce.
«Alternatively lightly dust the squid with flour and deep fry for a classic crispy pub snack - deep fried calamari.»