Korean-Inspired Barbecued Squid on Skewers

Ingredients

• Korean barbecued squid on skewers
• 1 kilogram cleaned squid hoods
• 1/3 cup (75g) caster (superfine) sugar
• 1/4 cup (60ml) sake
• 2 tablespoons fish sauce
• 3 cloves garlic, crushed
• 3 centimetre piece fresh ginger (15g), grated finely
• 2 tablespoons shrimp paste
• 2 tablespoons soya bean and chilli paste
• 2 tablespoons sesame oil
• 1 tablespoon apple cider vinegar
• 10 centimetre stalk fresh lemon grass (20g), white part only, chopped finely
• 1 medium green pear (230g), grated coarsely
• 4 3cm thin strips orange rind
• 2 fresh long red chillies, seeded, sliced thinly
• 2 medium lemons (280g), cut into wedges