BBQ Hawkesbury River Squid With Sydney Spice, Ginger And Soy

INGREDIENTS

Hawkesbury river squid
Luke Mangan Sydney spice
Luke Mangan Olive oil
Soy dressing
1⁄2 bunch Picked Mint leaves
1⁄2 bunch picked coriander leaves 1⁄2 bunch picked Watercress
Flake salt

METHOD

For the squid

2 large Hawkesbury river squid

For the Squid

Clean the squid by removing its head in a pulling motion away from the body. Using a sharp knife, cut underneath its eyes separating the insides of the Squid to its tentacles.

Discard the insides and set the tentacles aside rinsing underwater to remove its beak. Remove its clear skeleton from the inside of the squid tube.

Then remove the wings and skin on the outside of the tube.

Make an incision on one side of the squid tube to open, then using the tip of your knife make a diamond pattern 1mm deep on the inside of the squid. Then cut into desired shape.

Marinated Squid

4 tablespoons Luke Mangan Sydney spice - 50 ml Good quality extra virgin olive oil
Pinch of flake salt

METHOD

Place the spice, olive oil and salt in a bowl and stir with a spoon to combine. Add the squid to the marinade and toss around until coated.

Soy dressing

2 Teaspoon finely chopped ginger
2 Teaspoon Finely chopped Garlic
2 Teaspoon Finely chopped red chili, Seeds removed. - 50ml Kikkomen soy sauce
Juice of 1 lemon
75ml Olive oil

Method

Combine all ingredients in a bowl and set aside.

To serve

Heat a BBQ to high heat, Add the marinated squid and cook for 1 minute each side.

Place the watercress leaves on a serving plate, arrange the cooked BBQ squid on top and generously drizzle with the soy dressing,

Scatter over the mint and coriander leaves and serve with a cold glass of Chardonnay!