Entertaining Asian

Korean-style calamari skewers

Name: Korean calamari skewers recipe
Yield: 12
Cuisine: /asian
Ingredients: 1kg cleaned squid tubes, cut into thick rings; Large shiso leaves (from Asian grocers or specialty greengrocers), to serve; Charred lime halves, to serve; 200g chilli paste in soybean oil (see note); 50.00 ml gochujang (Korean red pepper paste); 60ml lime juice; 2 garlic cloves, crushed; 3 tsp finely grated ginger; 1 nashi pear, roughly chopped

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by Dominic Smith

Oct 03, 2024

"This dish brings together the heat of Korean chilli paste and the natural sweetness of nashi pear, creating a harmonious balance that is both spicy and refreshing." - Dominic Smith

Recipe note: You’ll need 12 x 25cm metal skewers.

1kg cleaned squid tubes, cut into thick rings
Large shiso leaves (from Asian grocers or specialty greengrocers), to serve
Charred lime halves, to serve

Marinade

200g chilli paste in soybean oil (see note)
2 1/2 tbs gochujang (Korean red pepper paste)
1/4 cup (60ml) lime juice
2 garlic cloves, crushed
3 tsp finely grated ginger
1 nashi pear, roughly chopped

Method

1.

For the marinade, place all ingredients in a blender and whiz until smooth. Season to taste. Transfer to a nonreactive bowl, add squid and toss to coat. Marinate in fridge for at least 30 minutes, or overnight. Fold rings in half and thread onto 12 x 25cm metal skewers.
2.

Preheat a lightly greased barbecue flatplate to high, or a large frypan over high heat. Cook skewers in batches, turning frequently, until charred all over.
3.

To serve, arrange skewers on a large serving platter with shiso leaves and charred lime halves.

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Recipe Notes

Chilli paste in soybean oil combines the heat of chilli peppers with the rich, savoury flavour of soybean oil, creating a complex, aromatic paste. It’s available from specialty and Asian grocers.