Name: Korean-inspired barbecued squid on skewers
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: Korean barbecued squid on skewers; 1 kilogram cleaned squid hoods; 1/3 cup (75g) caster (superfine) sugar; 1/4 cup (60ml) sake; 2 tablespoon fish sauce; 3 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated finely; 2 tablespoon shrimp paste; 2 tablespoon soya bean and chilli paste; 2 tablespoon sesame oil; 1 tablespoon apple cider vinegar; 10 centimetre stalk fresh lemon grass (20g), white part only, chopped finely; 1 medium green pear (230g), grated coarsely; 4 3cm thin strips orange rind; 2 fresh long red chillies, seeded, sliced thinly; 2 medium lemons (280g), cut into wedges

Korean-inspired barbecued squid on skewers

Delicious, fresh, juicy Korean barbecued squid on skewers - a crowd pleasing dish which is perfect for your next BBQ or family gathering!

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Makes 50

Prep

35M

Cook

10M

Total

45M

Ingredients

Korean barbecued squid on skewers

1 kilogram cleaned squid hoods

1/3 cup (75g) caster (superfine) sugar

1/4 cup (60ml) sake

2 tablespoon fish sauce

3 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated finely

2 tablespoon shrimp paste

2 tablespoon soya bean and chilli paste

2 tablespoon sesame oil

1 tablespoon apple cider vinegar

10 centimetre stalk fresh lemon grass (20g), white part only, chopped finely

1 medium green pear (230g), grated coarsely

4 3cm thin strips orange rind

2 fresh long red chillies, seeded, sliced thinly

2 medium lemons (280g), cut into wedges

Method

Korean barbecued squid on skewers

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

2.Place sugar, sake, sauce, garlic, ginger, both pastes, oil, vinegar, lemon grass, pear and rind in a large bowl; whisk to combine. Add squid, season; toss to coat. Cover; refrigerate for 3 hours or overnight.

3.Preheat 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, for 5 minutes or until cooked through and charred lightly.

4.Place skewers on a large platter; sprinkle over chilli, accompany with lemon wedges.

Soak bamboo skewers for at least 30 minutes before using to prevent burning when cooking. The pear in this recipe acts as a tenderiser, the longer the squid marinates the more tender it will become. Squid can be marinated a day ahead; store, covered, in the fridge.
Note

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Ingredients

Method

Korean barbecued squid on skewers

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