Bluey
03-12-2008, 09:36 PM
I was taught the basic recipe by a bloke called Ash in Karumba FNQ. Ash ran the caravan park at the Point. Since then I have perfected it and spiced it up a bit. It is a great way of using up scrap peices of seafood left over when filleting and soft and broken prawns
You need the following
Squid tubes - the bigger the better
Fish pieces - any type doesn't matter
Prawns - any type as long as they are fresh or freshly defrosted
Any other seafood you can get you hands on.
Onion - finely diced. Use one of those Tupperware onion choppers brilliant piece of kit. You can use shallots too
Garlic - to taste but use a good amount
Dill - again to taste but a good amount
A good bit of ginger root - to taste but not too much
Parsley - a good handful
Chilli - fresh is best straight off the bush. To taste but enough to give it zing. Must have zing
Squeeze of lemon juice
A good splash of white wine. One for yourself while your at it.
A splash of Ketchap Manis - Indo sweet soy sauce. Good gear
A splash of fish sauce
Tooth picks
How to do it
Drink a bit of the wine first
Get your mates to clean the squid. Chef doesn't clean squid
Roughly chop all the herbs and seafood
Bang it all in a good sized mixing bowl. Size depends on how much you make and how many squid you have.
Throw in the wine and sauces
Drink more wine or beer if you like
Let it marinate for an hour or so.
Show your mates how to stuff the tubes and close them with a tooth pick. Throw the stuffed tubes back in the bowl.
Go fire up the BBQ while mates are stuffing tubes.
Drink more wine or beer
Get the BBQ real hot and splash with oil
Bang on the squid but leave the juices in the bowl.
Cook quickly turning once, about 2 mins a side or until the squid looks like she is done. Don't cook too long or the squid gets tough.
Throw em on the plate and let the hordes feed.
You can also deep fry them. Not bad that way either. Enjoy
You need the following
Squid tubes - the bigger the better
Fish pieces - any type doesn't matter
Prawns - any type as long as they are fresh or freshly defrosted
Any other seafood you can get you hands on.
Onion - finely diced. Use one of those Tupperware onion choppers brilliant piece of kit. You can use shallots too
Garlic - to taste but use a good amount
Dill - again to taste but a good amount
A good bit of ginger root - to taste but not too much
Parsley - a good handful
Chilli - fresh is best straight off the bush. To taste but enough to give it zing. Must have zing
Squeeze of lemon juice
A good splash of white wine. One for yourself while your at it.
A splash of Ketchap Manis - Indo sweet soy sauce. Good gear
A splash of fish sauce
Tooth picks
How to do it
Drink a bit of the wine first
Get your mates to clean the squid. Chef doesn't clean squid
Roughly chop all the herbs and seafood
Bang it all in a good sized mixing bowl. Size depends on how much you make and how many squid you have.
Throw in the wine and sauces
Drink more wine or beer if you like
Let it marinate for an hour or so.
Show your mates how to stuff the tubes and close them with a tooth pick. Throw the stuffed tubes back in the bowl.
Go fire up the BBQ while mates are stuffing tubes.
Drink more wine or beer
Get the BBQ real hot and splash with oil
Bang on the squid but leave the juices in the bowl.
Cook quickly turning once, about 2 mins a side or until the squid looks like she is done. Don't cook too long or the squid gets tough.
Throw em on the plate and let the hordes feed.
You can also deep fry them. Not bad that way either. Enjoy