Luke leaves the skin on the squid for this recipe - he says it's nice and chewy, and gives a great aroma. He seasons it with his own mix of chilli and salt for an authentic Vietnamese fisherman's recipe.
- 1 whole squid (600 g)
- 2 chilli, sliced
- 2 tsp salt
- 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.
Pull away the squid head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.
Pound the chilli in mortar and pestle.
Mix salt and pounded chilli together then coat both sides of the squid evenly. On a medium-high heat, chargrill the squid for 3 minutes on each side or until brown.
In a dipping bowl, add lemon juice, salt and pepper and mix well. Cut squid into bite-sized pieces and dip into salt and pepper lemon sauce.