Name: Skewered calamari with Asian-style dipping sauce
Yield: 4 servings
Cuisine: Braai
Ingredients: 0.00 wooden skewers; 500.00 g calamari tubes; 2.00 chillies; 2.00 garlic cloves; 1.00 lemon juice; 45.00 ml fresh chillies 573; 5.00 ml sugar; 0.00 salt and freshly ground black pepper; 125.00 ml teriyaki sauce; 5.00 ml fresh ginger minced; 2.00 garlic cloves

Recipe Disclaimer

Tap for method

Ingredients (11)

0.00	wooden skewers
500.00 g	calamari — tubes
2.00	chillies
2.00	garlic — cloves
1.00	lemon juice
45.00 ml	fresh chillies — 573
5.00 ml	sugar
0.00	salt and freshly ground black pepper

Dipping sauce

125.00 ml	teriyaki sauce
5.00 ml	fresh ginger — minced
2.00	garlic — cloves

Tap for ingredients

Method:

To prevent burning, soak skewers in water for about 30 minutes before using.
Wash calamari thoroughly, making sure that you remove the thin, plastic-looking spine in the centre.
Cut tubes in half lengthways, and then into rectangles, about 5 cm by 3 cm.
Make shallow criss-cross incisions on the shiny outer surface of the squares.
Weave onto skewers and lay in a flat dish.
Mix together remaining ingredients and pour over calamari. Leave to marinate for half an hour.
Meanwhile, make the dipping sauce by combining all the ingredients.
Sear calamari skewers under a pre-heated grill, or for outstanding results – cook on the braai.