lemon­grass chilli squid skew­ers with mango co­conut slaw

donna hay - Fresh + Light - - Summer Skewers -

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.

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