BBQ Calamari & Vietnamese Salad

Tonight I'm in Wollongong for Christmas and I told the old-man I would cook dinner, I've had this idea to do stuffed calamari for a while so I went to the Fairy Meadow shops to stock up on supplies. I got some squid heads and prawns at the seafood market and a bunch of salad materials and set to work.

First job, give dad a beer and tell him to just let go of the grilling reins tonight!

I made a paste of corriander, chilli, oil and lime zest and stuffed it into the squid heads.

Leaving them to marinade I made a big salad with rocket, spinach, beetroot, carrot, bean shoots, corriander, chilli, mint, cucumber, tomatoes and corn.

Then, using a BBQ grill plate I cooked all the seafood.

After the seafood was cooked through, approx 7-10 minutes on high. I sliced up the squid heads and voila!

Calamari!!!

For the dressing on the salad I used a red wine vinegar, sweet chilli sauce and fish sauce.

It was a really yummy dinner!!

"Delicious! A smorgasbord for the senses" - Mark Anderson, 21st December 2013