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!

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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