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300g cleaned baby squid
200g king prawns, deveined
½ bunch coriander
1 spring onion, sliced
5 fresh red chillies
4 Thai Shallots, finely chopped
1cm piece of fresh turmeric
2 cloves of garlic, finely chopped
30g chopped galangal, finely chopped
2 stalks of lemongrass, finely chopped
1 tsp shrimp paste
4 kaffir lime leaves, finely chopped
50g coriander, chopped
1 tbsp of paprika, for a deep red colour
Preparation (Curry Paste)
Blitz all ‘The Paste’ ingredients in a food processor.
Then place the fish, prawns and coriander in a food processor with ‘The Paste’ and pulse until a rough paste is reached.
Place the mixture in a bowl, season with a little sea salt and pepper to taste and then fry off a small amount to taste for seasoning. Once seasoned, use a teaspoon to stuff the filling into the squid and then close the squid up with the squid legs and feed onto a bamboo skewer.
Brush a little vegetable or avocado oil over a griddle pan or frying pan and bring to a high heat. Sear the squid on the griddle for 2-3 minutes, turn once and then another 2-3 minutes on the other side to cook through. You can also barbecue the squid for the perfect charred finish. Serve with sliced lime on the side.