Korean grilled squid
Bring a spicy surprise to the table with this Asian barbecue favourite.
Calamari or squid, raw
600 g, squid hoods
1 tbs, Korean variety
Reduced salt soy sauce
1 tbs, or canola oil
5 individual, cut into 5cm lengths
2 tsp, toasted
- Cut squid hoods in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 5cm pieces. Combine chilli paste, soy sauce, sugar and sesame oil in a large bowl. Add squid and toss to combine.
- Preheat a barbecue flat plate over high heat (see note). Drizzle with sunflower or canola oil. Cook squid, turning, for 3–4 minutes or until just cooked through.
- Add shallots and cook for 1 minute or until bright green and just tender. Serve sprinkled with seeds.
SERVING SUGGESTION: Lime wedges and steamed baby pak choy, plus jasmine rice. TIPS: You can also cook this recipe in a non-stick frying pan or wok. Korean chilli paste is available in Asian supermarkets. If unavailable you can use sambal oelek.