Stuffed Squid with chilli dipping sauce | Char-Griller® Australia

Ingredients

• Add in the finely chopped chilli’s and cayenne pepper. Simmer for a further 2 minutes.
• Remove from heat and pour sauce into bowl and set aside to let it cool to room temperature.
• In a small bowl add 1 teaspoon of salt, pepper, dried oregano, and chilli flakes. Mix and set aside.
• Prepare the squid tubes by removing any white membrane. Wash the squid tubes and pat them dry.
• Mix in a bowl chopped prawns, pork mince, breadcrumbs, shallot, garlic, ginger and lemon rind and season with salt and pepper.
• Prepare the BBQ for medium to hot direct heat cooking.
• Brush the squid tubes with a little olive oil and season them with the salt, pepper, oregano, and chilli flake seasoning.
• 6 squid tubes
• 160 grams raw prawn meat, peeled, deveined, and chopped
• 250g pork mince
• 2 tablespoons breadcrumbs
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons lemon zest
• 1 tablespoon mayonnaise or tartare sauce
• Salt, pepper, dried oregano, and chilli flakes to season
• Olive oil
• ½ lemon for garnish
• ½ cup water
• ½ cup white rice vinegar
• ½ cup sugar
• 1-2 fresh chilli’s, finely chopped
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 2 teaspoons soy sauce
• 2 teaspoons corn flour