Chili & Lime Squid with Herb Salad

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Ingredients (serves 6)

  • 600g squid, cleaned
  • 2 limes, rind grated, juiced
  • 1 tbs grated palm sugar*
  • 3 garlic cloves, crushed
  • 2 tbs sweet chilli sauce
  • 15ml (3 tsp) soy sauce
  • 40ml (2 tbs) peanut oil
Herb salad:
  • 1 garlic clove, crushed
  • 1 long red chilli, seeded, thinly sliced
  • 1 tbs grated palm sugar*
  • 1 lime, juiced
  • 40ml (2 tbs) fish sauce
  • 60ml (1/4 cup) seasoned rice vinegar*
  • 20ml (1 tbs) peanut oil
  • 2 x 100g packet baby Asian salad leaves*
  • 6 radishes, very thinly sliced
  • 1/2 cup mint leaves, torn
  • 1/2 cup coriander leaves
  • 2 tbs peanuts, roasted, chopped


  1. Score the skin with a sharp knife and cut the squid into bite-size pieces. Place the flesh and tentacles in a bowl.

  2. Combine lime rind and juice, sugar, garlic, sauces and oil. Season and pour over the squid. Set aside to marinate in the fridge for 30 minutes.

  3. To make the salad, combine the garlic, chilli, sugar, lime juice, fish sauce and rice vinegar. Whisk in the oil, to combine. Set aside. Toss salad leaves, radishes and herbs together.

  4. Heat barbecue to high. Cook squid for one minute or until cooked. Add to salad mixture, toss in dressing and garnish with peanuts.