A classic Thai salad, this is fresh, hot, sweet, sour and salty. The squid can be seared in a pan but is best chargrilled.
Cut your squid hoods in half, flatten out and keeping a very sharp knife at an angle, score the squid lightly on both sides with diagonal cuts to make a criss-cross pattern, then cut in to bite sized pieces
In a small mixing bowl, combine paprika, cumin, salt, pepper, cayenne, ginger and garlic, along with zest from the lime. Add the melted coconut oil and stir until you have a smooth, runny paste
Spoon in 2 tbsp of the paprika paste into a small bowl and add the lime juice, stir until combined, then cover and set aside
Pour the remaining paprika paste into a large glass bowl then add squid and toss to coat evenly with marinade. Cover the bowl and refrigerate to marinate for 30 minutes
Pre-heat your grill or BBQ
After 30 minutes, remove the squid bodies and discard the marinade.
Place the squid directly onto the preheated grill or BBQ, and cook for about 2-3 minutes per side or just until the squid turn opaque. Remove from squid from heat immediately, and drizzle with the lime juice and paprika mixture
Serve over the baby cos leaves and garnish with lime wedges, fried shallots, toasted peanuts, spring onions and chilli
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