Garlic Chilli Calamari

• 10 - 15 satay skewers
• 1 kg calamari tubes
• 1/4 cup Tasmanian Gourmet Sauce's Thai Chilli Sauce
• 2 cloves garlic, crushed
• 1 kiwi fruit, peeled and mashed
• 2 tblspns light soy sauce
• 1 1/2 tblspns vegetable oil
• 1 1/2 tblspns lime juice

• Clean calamari, pat dry and cut into 3cm wide strips and thread onto skewers
• Combine Thai Chilli Sauce, garlic, kiwi fruit, soy sauce, oil and lime juice
• Brush mixture over calamari, cover and allow to marinate for 2 to 3 hours
• Grill, barbeque or char-grill for 2 minutes each side
• Serve with lemon or lime wedges and freshly chopped coriander

Serves 6