Barbecued Squid

Name: Barbecued Squid
Yield: Serves 4-5
Cuisine: Australian
Ingredients: 1 tablespoon chopped fresh coriander (Chinese parsley) leaves; 1 tablespoon chopped fresh coriander (Chinese parsley) leaves; juice of 1 lemon; 1 tablespoon chopped fresh coriander (Chinese parsley) leaves; 2 tablespoons chopped green spring onion (scallions); 2 tablespoons chopped green spring onion (scallions); 1 teaspoon freshly chopped ginger; 2 small fresh chili peppers, chopped (optional); 600 g (1¼ lbs) cleaned squid, cut into 2-3 cm (¾-1¼ in.) wide strips; ⅓ cup (90 mL/3 fl oz) dark soy sauce; 10 bamboo skewers

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

10 bamboo skewers
600 g (1¼ lbs) cleaned squid, cut into 2-3 cm (¾-1¼ in.) wide strips

Oceania
Australia
Fish course
Pescatarian

Method

Soak the bamboo skewers in water for 2 hours or overnight.

Thread the squid onto the skewers, puncturing it at 4-5 cm (1½-2 in.) intervals.

Mix together the ingredients for the marinade and coat the squid with it. Marinate for 2 hours, then grill over a medium heat. Cook the squid briefly (2-3 minutes should suffice). If the squid is overcooked it will be tough and dry.