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    • Light Bites / Skewers And BBQ

    Grilled Stuffed Squid

    300g cleaned baby squid

    Ingredients

    The Stuffing

    200g cod

    200g king prawns, deveined

    ½ bunch coriander

    1 spring onion, sliced

    The Paste

    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.

    Cooking

    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.