Name: Barbecued squid and cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram (1½ pounds) cleaned squid hoods; 200 gram (6½ ounces) swiss brown mushrooms, halved; 2 1/2 tablespoon korean chilli paste (gochujang); 2 clove garlic, crushed; 3 green onions (scallions), sliced thinly; 2 tablespoon light soy sauce; 1 teaspoon sesame oil; 1 teaspoon caster (superfine) sugar; Cucumber salad; 1 telegraph cucumber (400g), halved lengthways, seeded, sliced thinly; 1 small carrot (70g), cut into matchsticks; 3 green onions (scallions), sliced thinly; 1 tablespoon sesame seeds, toasted; 1/4 teaspoon dried chilli flakes; 1/4 cup (60ml) rice vinegar

Ingredients

800 gram (1½ pounds) cleaned squid hoods

200 gram (6½ ounces) swiss brown mushrooms, halved

2 1/2 tablespoon korean chilli paste (gochujang)

2 clove garlic, crushed

3 green onions (scallions), sliced thinly

2 tablespoon light soy sauce

1 teaspoon sesame oil

1 teaspoon caster (superfine) sugar

Cucumber salad

1 telegraph cucumber (400g), halved lengthways, seeded, sliced thinly

1 small carrot (70g), cut into matchsticks

3 green onions (scallions), sliced thinly

1 tablespoon sesame seeds, toasted

1/4 teaspoon dried chilli flakes

1/4 cup (60ml) rice vinegar

Method

1.Cut squid down centre to open out; score the inside in a diagonal pattern. Halve squid lengthways; cut into 5cm (2-inch) pieces.

2.Combine squid with remaining ingredients in medium bowl.

3.To make cucumber salad, combine cucumber, carrot, onion, seeds and chilli in medium bowl. Add vinegar; stand 5 minutes then toss gently.

4.Cook squid mixture on heated oiled barbecue (or grill or grill pan), in batches, until changed in colour.

5.Serve squid with cucumber salad; season.

Korean chilli paste is a very hot chilli paste available from many Asian grocery stores.
Note

Women's Weekly Food

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