Smoky, spicy, sweet and tender.
Pound or blend together 2 long red chillies, 1 clove of garlic and 1 coriander (cilantro) root. Heat this paste in a small saucepan adding 2 tablespoons of shredded ginger, ½ a cup of white rice vinegar and ½ a cup of caster sugar. Bring to boil then add 2 teaspoons of fish sauce. Cool the marinade well before mixing with fresh squid rings (calamari) and allow at least an hour. Cook on a hot barbecue or under a very hot grill for approximately 6 minutes or until just cooked.
michelle picker cooks 