food for thought

by michelle

sweet chilli and ginger squid

leave a comment »

Smoky, spicy, sweet and tender.

Pound or blend together 2 long red chillies, 1 clove of garlic and 1 coriander (cilantro) root. Heat this paste in a small saucepan adding 2 tablespoons of shredded ginger, ½ a cup of white rice vinegar and ½ a cup of caster sugar. Bring to boil then add 2 teaspoons of fish sauce. Cool the marinade well before mixing with fresh squid rings (calamari) and allow at least an hour. Cook on a hot barbeque or under a very hot grill for approximately 6 minutes or until just cooked.


Written by michelle picker

March 14, 2012 at 11:14 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: