Butter Grilled Squid & Horseradish Mayo - Recipe by Su Scott

Ingredients

200 g fresh squid, thawed if frozen
2 garlic cloves
2 hot green chillies, roughly chopped
25 g unsalted butter
1 Tbs golden granulated sugar
1 tsp light or soup soy sauce
1/4 tsp freshly cracked black pepper
1 spring onion (scallion), green part thinly sliced (reserve the white part for another time)
Sea salt flakes, to taste

For the horseradish mayo:

1 Tbs mayonnaise
1 tsp horseradish sauce
1 small garlic clove, grated
2 tsp fresh lemon juice
1/2 tsp snipped chives
Sea salt flakes, to taste

Method

Combine all the ingredients for the horseradish mayo in a small mixing bowl, then set aside.

Open the squid out flat by inserting a sharp knife inside to cut along the natural line. Once flat, scrape off any membranes and rinse under running water. Pat the squid dry with kitchen paper. Score the inside of the body in a criss-cross pattern with a sharp knife, ensuring the knife is only inserted about one-third of the way into the flesh at an angle. Cut into manageable widths, then into 1.5cm thick rectangular strips. Cut the tentacles into similar-length pieces, if using. Repeat with the other squid, if appropriate.

Bring a pan of water to a rapid boil. Have a bowl of cold water ready close by so you can plunge the blanched squid immediately into cold water. When the water is rapidly boiling, carefully drop in the squid and blanch for 30 seconds. Using a wire skimmer, transfer the squid to the bowl of cold water, then drain thoroughly. Set aside.

Put the garlic and chillies into a mortar and pestle. Pound to a rough paste; you may use a pinch of salt as an abrasive to help with pounding.

Melt the butter in a frying pan (skillet) or wok over a medium heat until it appears golden brown and smells deliciously nutty. Swiftly add the garlic and chilli paste and stir briefly to cook out the rawness and release the flavour. Add the sugar, soy sauce, black pepper and blanched squid.

Increase the heat to high and flash-fry the squid for 2 minutes or so until it is cooked through, while tossing energetically to combine.

Stir in the sliced spring onion greens. Check for seasoning and add a pinch of salt, if necessary. Serve immediately with the horseradish mayo on the side.

Credits: This is an edited extract from Pocha by Su Scott published by Quadrille Photography: ©Toby Scott RRP $49.99.

Photo Credits: This is an edited extract from Pocha by Su Scott published by Quadrille Photography: ©Toby Scott RRP $49.99.