Squid or calamari SERVES . . . with spicy salt, chilli & garlic on charred baby bok choy

Squid or calamari SERVES . . . with spicy salt, chilli & garlic on charred baby bok choy
4
1/4 cup vegetable oil
2 garlic cloves, crushed
1 tbsp soy sauce
1 tbsp Chinese rice wine
a pinch of sugar
6 squid or calamari tubes, cleaned
1 garlic clove, finely chopped
2 chillies, seeded & finely chopped
1 tbsp spicy salt (see below)
1 tbsp Chinese rice wine
1/2 tbsp grated fresh ginger
3 spring (green) onions, finely diced
4–8 baby bok choy, cleaned & halved
lengthways
oil spray
Combine.
Cut each tube into 4–6 even pieces. Score in a
diamond pattern and blanch in boiling water for
30 seconds. Drain well, then add to marinade, toss
and leave for 30 minutes.
In a medium pan on the BBQ, heat a little of
marinade and sauté briefly. Set aside.
Spray and cook on BBQ until lightly charred.When
almost ready, toss squid on and cook briefly, brushing
with marinade.Then put squid into pan, return to
heat and toss for a minute or two. Put bok choy on a
platter, top with squid and sprinkle contents of pan
over the top.

To make spicy salt
combine 1 tbsp Szechwan peppercorns and 3 tbsp sea salt in a small pan and put over
heat until the mix begins to crackle. Remove, cool and grind in a mortar or a spice mill.