Chilli and Thai Basil Squid

Instructions

• prepare the squid, slice the hoods in half lengthways. Score the inside of the hoods and slice crossways into 1.5cm strips. Add the squid to a dish along with the garlic, chopped chilli, chopped basil, fish sauce, black pepper and 2 teaspoons of olive oil. Set aside for 15 minutes to marinate. For best results cover and refrigerate for up to 2 hours.
• Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.

  Related Grill Skills

  Direct Heat on a Premium Gas Barbecue
• Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.

  Related Grill Skills

  Direct Heat on a Weber Q
• Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 5 minutes to preheat the oil.

  Related Grill Skills

  57cm Kettle Charcoal Barbecue Setup – Direct Cooking
• Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 minutes, or until the barbecue reaches 260°C. Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue while it is preheating.
  Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat. Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 5 minutes to preheat the oil.
• Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
  Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
  Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat (over the fire), with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
  Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: leave the control knob(s) on high (290°C+). Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
  Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
• Dish the squid onto a serving platter, top with fried basil leaves, garnish with chilli, fresh basil leaves and finish with a squeeze of caramelised lime.