KOREAN BARBECUED SQUID ON SKEWERS

SERVES 10 PREP 15 MINS + REFRIGERATION COOK 5 MINS

You will need 50 x 18cm bamboo skewers (see tip).

1kg cleaned squid hoods

¹⁄3 cup caster sugar

¼ cup sake

2 tbsp fish sauce 3 cloves garlic, crushed 3cm piece fresh ginger, finely grated

2 tbsp shrimp paste

2 tbsp soya bean and chilli paste

2 tbsp sesame oil

1 tbsp cider vinegar

10cm stalk fresh lemongrass, white part only, finely chopped

1 medium green pear, coarsely grated 4 x 3cm thin strips orange rind

2 fresh long red chillies, seeded, thinly sliced

2 lemons, cut into wedges

1 Halve the squid hoods lengthways. Using a sharp knife, score inside hoods in a crisscross pattern at 5mm intervals. Cut hoods into 4cm x 8cm pieces.

2 Place sugar, sake, sauce, garlic, ginger, both pastes, oil, vinegar, lemongrass, pear and rind in a large bowl. Whisk to combine. Add squid and season. Toss to coat. Cover and refrigerate 3 hours or overnight.

3 Heat a lightly oiled grill pan (or barbecue) on high heat. Drain squid. Reserve marinade. Thread squid pieces onto skewers in an “S”-shape. Cook skewers, in batches, turning occasionally and brushing with reserved marinade, 5 mins until cooked through and charred lightly.

4 Place skewers on a large platter. Sprinkle with chilli and serve with lemon wedges.