Recipe

Barbecued squid skewers with chilli dipping sauce

Barbequing for a crowd can be easy. The key is in the preparation.

Jul 31, 2010 2:00pm
  • 1 hr cooking
  • Makes 48 Item
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Ingredients

Barbecued squid skewers with chilli dipping sauce
  • 8 cleaned baby squid hoods (500g)
  • 2 tablespoon sweet chilli sauce
  • 2 teaspoon finely grated lime rind
  • 2 tablespoon peanut oil
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 fresh small red thai (serrano) chilli, chopped finely

Method

Barbecued squid skewers with chilli dipping sauce
  • 1
    To make the chilli dipping sauce: Place ingredients in screw-top jar; shake well.
  • 2
    Cut squid hoods down centre to open out;score inside in diagonal pattern. Halve hoods lengthways; cut each piece into three strips. Thread one strip onto each skewer; place, in single layer, in large shallow dish.
  • 3
    Combine sauce, rind and oil in small bowl; pour over squid, season. Cook squid on heated oiled grill plate (or grill or barbecue).
  • 4
    Serve skewers with chilli dipping sauce.

Notes

Cover one end of 48 bamboo skewers in foil to prevent scorching during cooking. Or, if you have time, soak the skewers in cold water for 30 minutes

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