Korean Barbecued Squid On Skewers

• 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

1. 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.
2. 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.
3. 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.
4. Place skewers on a large platter. Sprinkle with chili peppers and serve with lemon wedges.

bodies, sugar, sake, fish sauce, garlic, ginger, shrimp, chili paste, sesame oil, vinegar, stalk, green pear, orange peel, long red chili peppers, lemons

Taken from recipes-plus.com/api/v2.0/recipes/31484 (may not work)