1. Cut open squid, score insides of bodies in a crosshatch pattern, then cut into 4cm pieces. Place in a glass bowl and set aside.
2. Combine chilli sauce, garlic and rind in a bowl. Pour over squid, tossing well to combine. Refrigerate for 30 minutes.
3. Lightly spray a barbecue or chargrill pan with oil and heat over high heat. Drain marinade from squid. Cook squid, in batches, turning occasionally, for 5 minutes or until lightly charred and just cooked through.
4. Sprinkle squid with fresh coriander. Serve immediately with lime wedges on the side.YOU MIGHT ALSO LIKE THIS RECIPE
3 ProPoints values per serve
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