lemongrass chilli squid skewers with mango coconut slaw
1 tablespoon grated ginger
1 stalk lemongrass, chopped
1 small green Thai chilli, chopped, plus extra to serve 1 tablespoon lime juice
1 teaspoon finely grated lime rind
1 teaspoon sea salt flakes
6 cleaned squid tubes (500g), halved
1 bunch broccolini, trimmed and halved light-flavoured extra virgin olive oil, for brushing 2 green mangoes, peeled and shredded
2 Lebanese cucumbers, shredded
1 cup Thai basil leaves
coconut basil dressing
½ cup (125ml) coconut milk ¼ cup Thai basil leaves 1 teaspoon lime juice
1 teaspoon finely grated ginger
Place the ginger, lemongrass, chilli, lime juice, lime rind and salt in a small food processor and process until finely chopped. Place in a medium bowl, add the squid and toss to coat. Refrigerate for 20 minutes to marinate.
To make the coconut basil dressing, place the coconut milk, basil, lime juice and ginger in a small bowl. Using a hand-held blender, blend until smooth. Set aside.
Preheat a chargrill pan over high heat. Alternately thread the broccolini and squid crossways onto 12 pairs of metal skewers. Brush with oil and cook for 5– 6 minutes each side or until cooked through.
Place the mango, cucumber and basil in a medium bowl with half the dressing and toss to combine. Divide between plates, top with the skewers and serve with the remaining dressing and extra chilli. SERVES 4.