Singapore Prawns and Squid
This Singapore Prawns and Squid is a brilliant BBQ dish. Spicy, sweet, packed with flavour...it's a meal that ticks all the boxes!
Singapore Prawns and Squid
Ingredients
- 6 squid, cleaned
- 12 prawns, shells removed, head on
- Few sprigs of summer savory and oregano
Sauce:
- 1 red chilli diced
- 2 lemongrass chopped
- 10cm x fresh ginger peeled and diced
- 2 cloves garlic peeled and sliced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 tbsp caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 1 lime
- 1 small bunch of coriander, chopped
- 1 small bunch of mint, chopped
To serve:
- 1 bunch spring onions, chopped
- Crispy onions
Method
Heat a BBQ until hot and the coals are white.
Put a large pan onto the BBQ, add the oil, when hot pop in the lemongrass, garlic and ginger and fry for 1 to 2 minutes, pour in the ketchup, chilli sauce, fish sauce, soy, hoisin and chilli, stir and season with salt and zest of half a lime.
Cook for 4 minutes, adding the caster sugar and juice from the lime halfway through.
Meanwhile, coat the prawns and squid in oil and chopped sprigs of summer savory and oregano, pop on the BBQ grill and cook for 4 minutes turning ½ way through.
Take sauce off the heat, add coriander and mint.
To serve, spoon the sauce onto the plate top with prawns and squid, sprinkle over the spring onions, crispy onions and remaining half a lime’s zest.
Ingredients
- 6 squid, cleaned
- 12 prawns, shells removed, head on
- Few sprigs of summer savory and oregano
Sauce:
- 1 red chilli diced
- 2 lemongrass chopped
- 10cm x fresh ginger peeled and diced
- 2 cloves garlic peeled and sliced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 tbsp caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 1 lime
- 1 small bunch of coriander, chopped
- 1 small bunch of mint, chopped
To serve:
- 1 bunch spring onions, chopped
- Crispy onions
Method
Heat a BBQ until hot and the coals are white.
Put a large pan onto the BBQ, add the oil, when hot pop in the lemongrass, garlic and ginger and fry for 1 to 2 minutes, pour in the ketchup, chilli sauce, fish sauce, soy, hoisin and chilli, stir and season with salt and zest of half a lime.
Cook for 4 minutes, adding the caster sugar and juice from the lime halfway through.
Meanwhile, coat the prawns and squid in oil and chopped sprigs of summer savory and oregano, pop on the BBQ grill and cook for 4 minutes turning ½ way through.
Take sauce off the heat, add coriander and mint.
To serve, spoon the sauce onto the plate top with prawns and squid, sprinkle over the spring onions, crispy onions and remaining half a lime’s zest.
