Chargrilled Squid with Noodles, Chilli and Coriander

'> Squid is one of Paul Rankin's favourite ingredients. In this recipe for Chargrilled Squid with Noodles, Chilli and Coriander, which is inspired by his extensive travels, he creates an amazing vinaigrette from ingredients including fresh ginger root, wine vinegar, dark soy sauce, chilli sauce and coriander.

Ingredients

  • 450g(1lb) fresh squid
  • 150g(5oz) cellophane noodles
  • Vegetable oil
Vinaigrette
  • 25g (1oz) fresh ginger root
  • 4 tablespoons wine vinegar
  • 1tablespoon mushroom soy or dark soy sauce
  • 2 tablespoons chilli sauce
  • 1 bunch fresh coriander, picked and roughly chopped
  • Salt and freshly ground black pepper
  • 175ml vegetable oil
  • 120ml sesame oil
Pepper Garnish
  • 175ml rice wine vinegar
  • 3 table spoons sugar
  • 1 red pepper
To garnish
  • Prepared salad greens
  • Sesame seeds, toasted
  • Chopped fresh coriander

Method

To make the vinaigrette, combine all the ingredients except the oils in a bowl and whisk until the salt has dissolved. Slowly whisk in the oils. Adjust the seasoning to taste.

To make the pepper garnish, bring the rice wine vinegar and sugar to the boil in a small pan. Cut the pepper into 4 length ways and remove the seeds. Cut into fine slices and add to the ‘gastric’. Simmer for 10 minutes. Set aside in the liquid.

To prepare the squid, separate the head and tentacles from the body and discard the stiff cartilage quill. Cut the head off just above the eyes and reserve the tentacles. Remove the purplish skin and rinse the meat thoroughly in cold water. Cut the body into 4cm (1inch) pieces. Dredge the squid in a little vegetable oil and season with salt and pepper.

Soak the cellophane noodles for about 15 minutes in warm water and drain. Some cellophane noodles require no cooking if they have been soaked, but depending on the type you have you may need to cook for 1-2 minutes in a pot of boiling salted water.Either way, drain and toss in a little sesame oil. Place in a pile in the middle of the plate. Arrange the pepper garnish and salad leaves attractively around the noodles (the noodles serve at room temperature).

Quickly chargrill the squid for about 45 seconds on a very hot grill or barbeque (or in a cast iron pan). Serve immediately with the vinaigrette sprinkled liberally on top and garnished with the sesame seeds and lots of fresh coriander.

Ingredients

  • 450g(1lb) fresh squid
  • 150g(5oz) cellophane noodles
  • Vegetable oil
Vinaigrette
  • 25g (1oz) fresh ginger root
  • 4 tablespoons wine vinegar
  • 1tablespoon mushroom soy or dark soy sauce
  • 2 tablespoons chilli sauce
  • 1 bunch fresh coriander, picked and roughly chopped
  • Salt and freshly ground black pepper
  • 175ml vegetable oil
  • 120ml sesame oil
Pepper Garnish
  • 175ml rice wine vinegar
  • 3 table spoons sugar
  • 1 red pepper
To garnish
  • Prepared salad greens
  • Sesame seeds, toasted
  • Chopped fresh coriander

Method

To make the vinaigrette, combine all the ingredients except the oils in a bowl and whisk until the salt has dissolved. Slowly whisk in the oils. Adjust the seasoning to taste.

To make the pepper garnish, bring the rice wine vinegar and sugar to the boil in a small pan. Cut the pepper into 4 length ways and remove the seeds. Cut into fine slices and add to the ‘gastric’. Simmer for 10 minutes. Set aside in the liquid.

To prepare the squid, separate the head and tentacles from the body and discard the stiff cartilage quill. Cut the head off just above the eyes and reserve the tentacles. Remove the purplish skin and rinse the meat thoroughly in cold water. Cut the body into 4cm (1inch) pieces. Dredge the squid in a little vegetable oil and season with salt and pepper.

Soak the cellophane noodles for about 15 minutes in warm water and drain. Some cellophane noodles require no cooking if they have been soaked, but depending on the type you have you may need to cook for 1-2 minutes in a pot of boiling salted water.Either way, drain and toss in a little sesame oil. Place in a pile in the middle of the plate. Arrange the pepper garnish and salad leaves attractively around the noodles (the noodles serve at room temperature).

Quickly chargrill the squid for about 45 seconds on a very hot grill or barbeque (or in a cast iron pan). Serve immediately with the vinaigrette sprinkled liberally on top and garnished with the sesame seeds and lots of fresh coriander.