Image may be NSFW.
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Pull away the squid’s head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.
Pound the chillies in a mortar and pestle.
Mix the salt and pounded chilli together, then coat both sides of the squid evenly. Over a medium-high heat, chargrill the squid for 3 minutes on each side or until brown.
In a dipping bowl, add the lemon juice, salt and pepper and mix well. Cut squid into bite-sized pieces and dip into the salt and pepper lemon sauce.
Clik here to view.
Pull away the squid’s head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.
Pound the chillies in a mortar and pestle.
Mix the salt and pounded chilli together, then coat both sides of the squid evenly. Over a medium-high heat, chargrill the squid for 3 minutes on each side or until brown.
In a dipping bowl, add the lemon juice, salt and pepper and mix well. Cut squid into bite-sized pieces and dip into the salt and pepper lemon sauce.
