Charred Squid with Vietnamese Coleslaw Recipe

Name: Charred Squid with Vietnamese Coleslaw Recipe
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

www.greatbritishchefs.com

Vancouver restaurant Wolf in the Fog share chef Nick Nutting's charred humboldt squid recipe, served with a Vietnamese coleslaw for an extra zingy finish.

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Cooking tools:

Saute pan
Stove
Measuring spoon
Chef's knife
Cutting board

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