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squid bodies peanut oil salt bricks wrapped twice Tamarind-Mint Dressing fresh mint tamarind paste rice wine vinegar freshly squeezed orange juice mint leaves mustard salt peanut oil
Viewed: 29 - Published at: 9 years agoIngredients
- 1 1/2 pounds squid bodies, cleaned
- Peanut oil
- Salt and freshly ground white pepper
- 2 large bricks wrapped twice in aluminum foil
- Tamarind-Mint Dressing, recipe follows
- Chopped fresh mint
- 3 tablespoons tamarind paste
- 1/4 cup rice wine vinegar
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 1/2 cup peanut oil
Method
- Heat grill to high heat.
- Brush squid with oil on both sides and season with salt and white pepper.
- Place the squid on the grill close together and lay the bricks over the squid.
- Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes.
- Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing.
- Garnish with chopped mint.
- Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth.
- Adjust seasoning.
