2 tsp salt
2 chillies, sliced
Salt and pepper
2 tbsp lemon juice
½ tsp salt
1 tsp fine white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pound the chillies in a mortar and pestle.
Mix the salt and pounded chilli together, then coat both sides of the squid evenly. Over a medium-high heat, chargrill the squid for 3 minutes on each side or until brown.
In a dipping bowl, add the lemon juice, salt and pepper and mix well. Cut squid into bite-sized pieces and dip into the salt and pepper lemon sauce.