Charred Squid with Vietnamese Coleslaw Recipe - Great British Chefs

Ingredients

• 340g of squid, large, cleaned and scored on both sides (chef Nick uses Pacific humboldt squid)
• 2 tsp fish sauce
• 2 tsp ginger, minced
• 2 tsp garlic, minced
• 2 tsp sambal chilli sauce
• 1 tsp lime zest
• 4 sprigs of coriander, leaves picked
• 1 tsp grapeseed oil
• 1 lime, juiced
• 1 carrot, cut lengthways on a Japanese mandoline slicer with medium teeth
• 1 cucumber, cut lengthways on a Japanese mandoline slicer with medium teeth
• 1/2 daikon radish, cut lengthways on a Japanese mandoline slicer with medium teeth
• 1 shallot
• 4 Thai basil leaves
• 2 sprigs of coriander, leaves picked
• salt
• pepper