CraigE
16th April 2007, 07:42 AM
Ok, a couple of people have asked for this recipe, so here goes with the family secret (just kidding, chucked together when cooking). Everyone seems to rave about it when I cook it, but I reckon eating squid is a waste of good bait.
Garlic/Chilli Squid.
Get whatever amount of chilli squid tubes you like, we will say 500g for this purpose.
Wash squid.
Cut into rings about 5mm wide. Lay sqid in a marinating dish.
Drizzle some olive or canola oil over. Make sure enough to coat all.
Juice of 2 lemons and 1 lime.
Sprinkle a fair amount of salt and pepper over.
Put in minced garlic, I usually put in about a 1/3 of a jar, but however much you like. Fresh is better.
1/2 teaspoon minced or shaved ginger.
1-2 teaspoons minced chilli.
A good sprinkle of paprika (optional).
A good sprinkle of tumeric (optional).
Mix well.
Allow to marinate for at least 2 hrs. 6-8hrs is better covered in fidge.
Heat BBQ to hot (or wok). Tip squid onto plate and cook quickly. As soon as squid is white remove and serve. Squid should be cooked quickly, overcooking will make rubbery. If possible WA or SA squid is the best, but any will do.
For a different taste add 1 teaspoon of curry powder to the mix.
Same thing can be done with prawns, but a little less lemon juice. Corriander is also nice with the prawns.
Do not know why I cook it cause I hate squid.
:twisted: :twisted:
Garlic/Chilli Squid.
Get whatever amount of chilli squid tubes you like, we will say 500g for this purpose.
Wash squid.
Cut into rings about 5mm wide. Lay sqid in a marinating dish.
Drizzle some olive or canola oil over. Make sure enough to coat all.
Juice of 2 lemons and 1 lime.
Sprinkle a fair amount of salt and pepper over.
Put in minced garlic, I usually put in about a 1/3 of a jar, but however much you like. Fresh is better.
1/2 teaspoon minced or shaved ginger.
1-2 teaspoons minced chilli.
A good sprinkle of paprika (optional).
A good sprinkle of tumeric (optional).
Mix well.
Allow to marinate for at least 2 hrs. 6-8hrs is better covered in fidge.
Heat BBQ to hot (or wok). Tip squid onto plate and cook quickly. As soon as squid is white remove and serve. Squid should be cooked quickly, overcooking will make rubbery. If possible WA or SA squid is the best, but any will do.
For a different taste add 1 teaspoon of curry powder to the mix.
Same thing can be done with prawns, but a little less lemon juice. Corriander is also nice with the prawns.
Do not know why I cook it cause I hate squid.
:twisted: :twisted: