8 medium sized squid
175ml extra virgin olive oil
2-3 tablespoons dry white wine
1 lemongrass stork, white part only, chopped
2 cloves garlic, finely chopped
2 kaffir lime leaves - chiffonaded
1 handful coriander, chopped
1 handful continental parsley, chopped
1 lime, zest and juice
Salt and cracked black pepper to taste
1 dried chilli, chopped
Clean the squid: discarding gut, tentacles and internal plastic-like membrane. Skin them and split each one down the side with a sharp knife then open them out so they lie flat. Make three or four incisions diagonally across the flesh. Place the squid in a dish large enough to hold them all, they can overlap each other. Pour over the rest of the ingredients and leave for several hours.
Remove and drain well from the marinade and cook quickly on a piping hot grill or ridged pan for 3-4 minutes each side. Serve immediately.
To chiffonade click here