Korean-inspired barbecued squid on skewers

Step 1

Halve squid hoods lengthways. Using a sharp knife, score inside in a criss-cross pattern at 5mm intervals. Cut into 4cm x 8cm pieces.

Step 2

Place sugar, sake, sauce, garlic, ginger, both pastes, oil, vinegar, lemon grass, pear and rind in a large bowl; whisk to combine. Add squid, season; toss to coat. Cover; refrigerate for 3 hours or overnight.

Step 3

Preheat a lightly oiled grill pan (or barbecue) on high heat. Drain squid; reserve marinade. Thread squid pieces onto skewers in an 'S'-shape. Cook skewers, in batches, turning occasionally and brushing with reserved marinade, for 5 minutes or until cooked through and charred lightly.

Step 4

Place skewers on a large platter; sprinkle over chilli, accompany with lemon wedges.