Thai style sweet chilli sauce:
200g caster sugar
100ml white vinegar
200g long red chilli, sliced
2 tbsp fish sauce
50g lemongrass, (white section only) chopped roughly
35g galangal, peeled and roughly chopped
20g shallot, peeled and roughly diced
5g garlic, peeled
5g coriander root, washed and scraped
2 kaffir lime leaves, torn from stem
1 tsp salt
Cuttlefish:
1kg clean cuttlefish, cut open and scored
Grapeseed oil
1. Place sugar and vinegar in a heavy-based saucepan and bring to the boil. Keep boiling until the edges start to go golden. Reduce the heat slightly.
2. Place all remaining ingredients in a food processor with the salt and process until smooth. Carefully whisk in the paste to the golden caramel. Boil for a further 30 seconds then remove from the heat and cool completely.
3. Heat a chargrill plate on top of the stove or a bbq until very hot. Coat the cuttlefish with a little grapeseed oil. Grill the cuttlefish on both sides until well coloured, for about 2 minutes.
4. Arrange cuttlefish on a platter and serve with chilli sauce drizzled over the top.
