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  • Asian style BBQ Squid (Sotong)

Asian style BBQ Squid (Sotong)

Posted on Mar 1st, 2015
by Brian Kennett
Categories:
  • Small Plate Recipes
Asian style BBQ Squid (Sotong)

Asian style BBQ Squid (Sotong)

A dish for my Mary of course, not for yours truly. Another day, another BBQ. This day downstairs with our mates The Breen’s. I whacked together about 3 or 4 dishes and this was one of them – my Asian style BBQ Squid (Sotong). Very easy, very effective, very tasty.

Asian style BBQ Squid (Sotong)
Here is my little Asian squid dish. Truly so very simple to do but it turned out absolutely stunning. You can taste the paprika, but also get the smoky BBQ and little pops of citrus from the lime and coriander. 

This will make enough for 2-3 as a sharing plate;

  • 5 squid or sotong. Clean the squid by pulling the tentacles from the body, which should then also removed all the head and guts etc. Chop the tentacles off below the mouth/beak of the squid. Throw all the bits above the beak away and clean the insides of the tube bit and the tentacles;
  • 1 bunch of ripped up coriander;
  • The juice of 3 lemons;
  • 2 teaspoons of smoked paprika;
  • 2 teaspoons of finely chopped garlic;
  • Some Olive oil; and
  • A good pinch of sea salt and cracked black pepper.

Clean the squid as described above. You should now have 5 clean tubes and loads of little legs. Cut open the tube down one side and then open it to make it flat. On the outside skin, score with a sharp knife in a criss-cross fashion. This will make the squid make butterfly up when cooked. Then flip over to expose the white interior and give that a gentle bashing with a tenderiser hammer. This will avoid the squid being chewy. That’s the starting point of Asian style BBQ Squid (Sotong) completed.

In a bowl marinade the squid pieces with the coriander, lime juice, garlic, smoked paprika, Olive oil, and salt and pepper. Try to leave it an hour or so minimum – the scoring and bashing will help the squid to soak up all the flavours.

Remove from marinade and cook on the BBQ until it starts to char (blacken) a little as you want that BBQ taste in there too. And that is it. Garnish with a sprig of coriander, and maybe a dust of fresh paprika. I did drizzle a little of the marinade juice over the top, which made it glisten and gave it an additional kicker of the lime juice. There you have it folks my Asian style BBQ Squid (Sotong) – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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