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Deon Jansen’s barbecued chilli squid, Thai basil watermelon salad and chilli caramel

Taken from Movember's Cook From The Land recipe book, this delicious Asian squid recipe was created by Deon Jansen, head chef at the Oxo Tower Brasserie.

07 NOVEMBER 2011
Deon's dish Enlarge
Ingredients

For the squid
  • 1kg squid, cleaned and cut into strips
  • Salt and pepper
  • Olive oil

For the chilli caramel
  • 300g palm sugar
  • 30ml water
  • Pinch dried chilli flakes
  • 1 fresh chilli, seeds removed and finely diced
  • 1 lime, juiced
For the watermelon salad
  • 1 watermelon
  • 1 bunch Thai basil, leaves picked
  • 1 bunch coriander, leaves picked
  • 1 red chilli, seeds removed
  • 2tbs sesame seeds
  • 1 lime
  • 1 bunch spring onions, sliced on an angle
  • 3tbs fish sauce
  • 1tbs sugar

Method


For the squid


1. Heat up the barbecue till searingly hot.

2. Drizzle the squid with oil, sprinkle with salt and then cook for a minute or two on the barbecue.

3. Once cooked, remove and place on top of the watermelon salad, drizzle with chilli caramel and enjoy.

For the chilli caramel

1. Heat all the ingredients together on a pot on the stove until combined and golden brown.

2. Remove from the heat and allow to cool. This will make enough for 10 portions - the caramel will keep for two weeks in the fridge.

For the watermelon salad

1. Peel watermelon and remove as many seeds as possible, then dice.

2. Mix watermelon in a large bowl along with herbs, sesame seeds and spring onions.

3. Blend the lime, chilli, fish sauce and sugar and drizzle over the salad to serve.

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