Korean Barbecued Squid On Skewers - cooking recipe

Ingredients

2 lbs cleaned squid bodies
1/3 cup sugar
1/4 cup sake
2 tbsp fish sauce
3 cloves garlic, crushed
1 piece (1 inch) ginger, grated
2 tbsp shrimp paste
2 tbsp chili paste
2 tbsp sesame oil
1 tbsp cider vinegar
1 stalk (4 inches) fresh lemon grass, white part only, finely chopped
1 None green pear, coarsely grated
4 strips (1 inch each) orange peel
2 None fresh long red chili peppers, seeded and thinly sliced
2 None lemons, cut into wedges

Preparation

Halve squid bodies lengthwise. Using a sharp knife, score inside in a criss-cross pattern at 1/8-inch intervals. Cut into 3 x 1 1/2-inch strips.
Place sugar, sake, fish sauce, garlic, ginger, both pastes, oil, vinegar, lemon grass, pear and orange peel in a large bowl; whisk to combine. Add squid; season and toss to coat. Cover; refrigerate for 3 hours or overnight.
Heat a lightly oiled grill pan on high heat or preheat the grill to medium-high. 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 mins, or until cooked through and charred lightly.
Place skewers on a large platter. Sprinkle with chili peppers and serve with lemon wedges.