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Skewered calamari with Asian-style dipping sauce

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 12
Servings 4


  • wooden skewers
  • 500
    calamari tubes
  • 2
  • 2
    cloves garlic
  • 1
    lemon, juice
  • 45
    olive oil
  • 5
  • salt and milled pepper
  • Dipping sauce
  • 125
    teriyaki sauce
  • 5
    minced ginger
  • 2
    cloves garlic


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.

Read more on: fish/seafood  |  grill

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