For those readers who do not live in Far North Queensland, I have linked to the audio file of my interview this morning in which we discussed the development of the cookbook and presented a recipe which is also listed below, and will also be available over the next few days on the ABC Far North website.

BBQ Squid with Sechuan Salt

This is a very simple, quick recipe that gives you that tingling flavour of Sechuan pepper without the fat levels of frying the squid.  Vary the amount of squid depending on how you are serving the dish.  Use one squid tube per person if it is a side dish or two if it is a main dish.  The simple art of this dish is having the BBQ plate really hot – not at its highest setting, but hot enough that the squid cooks almost instantly.  This stops it from becoming watery and stewing on the plate, and allows a lovely golden edge to form on the squid rings.

Ingredients

Sechuan Salt Mix

1 tablespoon white peppercorns

2 tablespoons Sechuan peppercorns

2 tablespoons flaky salt

Squid

4 squid tubes, cleaned

limes

Method

In a spice or coffee grinder or pepper mill, roughly grind the peppers.  Gently mix through the flaky salt and store in an airtight container until needed.

Heat your BBQ plate to medium-hot.  Wipe the BBQ plate to make sure there is no excess oil or fat on it, and only wipe a tiny amount of oil over if the plate is very dry.  Slice the squid tubes into 1cm rings and pat with paper towel to remove moisture.

Scatter the squid rings over the BBQ plate, taking care to space them out if possible so that they don’t touch.  They will cook almost immediately, and should stick slightly to the plate, which forms a lovely golden edge.  Lift rings with a spatula and turn as soon as they become bright white (about 30 seconds or so).  Give the other side 5 to 15 seconds, then remove to a plate and squeeze a generous amount of lime juice over the rings.  Serve immediately and give each diner a small pinch bowl of the Sechuan salt mix to sprinkle on their squid.