Ingredients
600 g squid tubes
3 tsp five spice powder
½ tsp SIDS SALT & PEPPER
3 tbsp sesame oil
WASABI AIOLI:--
2-3 tsp wasabi paste
Juice of ½ lemon
1 egg yolk
Pinch of caster sugar
150 ml rice bran oil
SIDS SALT & PEPPER to taste
2 sprigs parsley to garnish
1 lemon, wedges
Directions
Using a very sharp knife, cut squid tubes in half then score the inside flesh and slice into 7 cm pieces.
In a bowl, mix 5 spice, SIDS SALT & PEPPER and sesame oil. Add squid then stir to coat. Marinate for 20 minutes.
WASABI AIOLI: whisk together wasabi, lemon juice, sugar and egg yolk. Drizzle oil in very slowly - you may find you don't need the full amount. Season with SIDS SALT & PEPPER to taste then set aside.
Cook squid on BBQ hot plate or grill until it starts to colour. Do not overcook or it will toughen.
Serve squid with aioli on the side. Garnish with parsley and lemon wedges.
