Thai Grilled Cuttlefish

Ingredients

200g cuttlefish or squid
1 Tbsp fish sauce
3 Tbsp coconut cream
1 Tbsp coriander leaves

Sauce
1 coriander root
Pinch salt
3 garlic cloves
1 bird’s eye chilli
1 Tbsp white sugar
2 Tbsp lime juice

Score criss-cross patterns on cuttlefish, then cut into bite-size pieces.
Add fish sauce and coconut cream and set aside for 30 minutes.
Blend sauce ingredients in blender.
Brush hotplate with oil, then grill cuttlefish until done, drizzling with coconut cream as it cooks.
Remove from heat, sprinkle with coriander leaves and serve with sauce.