A simple recipe for your barbecue – in this video, I used cuttlefish, though squid would work just as well. This is the third in my series of Asian BBQ Recipes, and it’s adapted from David Thompson’s Thai Food.
INGREDIENTS:
200g cuttlefish or squid
1 Tbsp fish sauce
3 Tbsps coconut cream
1 Tbsp coriander leaves
Sauce –
1 coriander root
Pinch salt
3 garlic cloves
1 bird’s eye chilli
1 Tbsp white sugar
2 Tbsps lime juice
METHOD:
- Score criss-cross patterns on cuttlefish, then cut into bite-size pieces.
- Add fish sauce and coconut cream and set aside for 30 minutes.
- Blend sauce ingredients in blender.
- Brush hotplate with oil, then grill cuttlefish until done, drizzling with coconut cream as it cooks.
- Remove from heat, sprinkle with coriander leaves and serve with sauce.
The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au
For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.
