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Malaysian barbecued seafood

Time Preperation:0:15 | Cooking: 0:15
Serves: 2-4

The flavours with this Malaysian barbecued seafood are extreamly tasty. Great way to BBQ seafood for a group of friends.


1 onion, grated
4 garlic cloves, chopped
5 cm (2 inch) piece of fresh ginger, grated
3 lemongrass stems, white part only, chopped
2 teaspoons ground or grated fresh turmeric
1 teaspoon shrimp paste
80 ml vegetable oil
4 medium squid tubes
2 thick white boneless fish fillets
8 raw king prawns (shrimp)
2 limes, cut into wedges


Combine the onion, garlic, ginger, lemongrass, turmeric, shrimp paste, oil and 1/4 teaspoon of salt in a small food processor. Process in short bursts until the mixture forms a paste.

Cut the squid in half lengthways and lay it on the work surface with the soft inside facing up. Score a very fine honeycomb pattern into the soft side, taking care not to cut all the way through, and then cut into large pieces.

Wash all the seafood under cold running water and pat dry with paper towels. Brush the seafood lightly with the spice paste. Place the seafood on a tray, cover and refrigerate for 15 minutes.

Lightly oil a barbecue grill plate or flat plate and heat. When the plate is hot, arrange the fish fillets and prawns side by side on the plate. Cook for about 3 minutes on each side, turning them once only, or until the fish flesh is just firm and the prawns turn bright pink to orange.

Add the squid pieces and cook for about 2 minutes, or until the flesh turns white and rolls up—take care not to overcook the seafood.

Arrange the seafood on a platter, add the lime wedges and serve immediately, garnished with strips of lime zest and some mint, if you like.

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