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Grilled Marinated Squid with Agave Nectar and Ginger

Recipe By: Kylie Kwong

INGREDIENTS

350g cleaned squid tubes
2 tablespoons Spiral Organic Sunflower Oil, for brushing
Fresh finger limes, halved

Marinade:
5cm x 2cm knob (20g) ginger, finely diced
3 garlic cloves, finely diced
2 tablespoons Spiral Organic Tamari
1 ½ tablespoons Spiral Organic Agave Nectar
1 teaspoon Spiral Organic Toasted Sesame Oil
1 teaspoon dried chilli flakes

METHOD

Combine marinade ingredients in a bowl and stir to combine well.

Add whole squid tubes to the marinade and toss to coat well with your hands.
Refrigerate for 30 minutes.

Preheat a chargrill pan or barbeque to high and brush lightly with oil. Place squid tubes on grill, reserving marinade, and cook for 2 minutes each side, or until tender.
Remove from grill and keep warm.

Pour reserved marinade into a small frying pan and cook over medium-high heat for 1 minute or until reduced by half.

Using a sharp knife, cut squid tubes into 1cm thick slices and arrange on a serving platter. Pour over reduced marinade, and serve with fresh finger lime halves.

SPIRAL FOODS