|500 g||calamari — tubes|
|2 cloves||garlic — cloves|
|lemon — juice only|
|sea salt and freshly ground black pepper|
|125 ml||teriyaki sauce|
|5 ml||fresh ginger — grated|
|2 cloves||garlic — cloves, bruised|
|15 ml||fresh coriander|
Soak the wooden skewers in water to prevent their burning during cooking. Wash the calamari tubes and make sure the skeleton – which looks like plastic – has been removed.
Cut the tubes in half lengthways. Make shallow incisions on the outer, shiny side of the calamari and then thread them onto the wooden skewers. Place them ina shallow dish, making sure they lie flat.
Mix the chillies, garlic, lemon juice, oil, sugar and seasoning and pour the mixture over the calamari. Leave to marinate for half an hour.
Meanwhile, make the dip by mixing all the ingredients.
Braai the calamari over moderate coals, or grill under a preheated grill. Serve with the dip.
Words and image: Home magazine