shake · marinade
★ STARRED KITCHENPrep 5 minSquid Chili-Palm-Sugar Marinade
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
MARINADE · SQUID & OTHER SEAFOOD
In the published recipe, this is the marinade for squid salad.
Blanc's chile-palm sugar marinade for grilled squid.
Ratio
Ingredients
- Olive Oil2 tbsp olive oil (30 ml)
- Lemon Juicelemon juice a squeeze
- Chileabout 2 chiles (15 g)
- Palm Sugar10 g
- Salt2 pinches sea salt
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Shake-to-line (dashed marks): add PALM SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Add by count: 7 CHILES.
- Season to finish: LEMON JUICE (to taste), SALT (to taste).
- Cap the jar and shake until emulsified.
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One recipe. Two nights of dinner.
You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.
3 kitchens · 6 stars
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Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Squid Chili–Palm-Sugar Marinade.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 6.95× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Raymond Blanc / The Guardian + Telegraph (Kitchen Secrets) (published as “Squid Chili–Palm-Sugar Marinade”). Full citation lives in Provenance.
Can I use it as a marinade and a sauce?
Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.