1.Cut cuttlefish hoods down one long side to open out. Score inside of hood in diagonal pattern, fold hood in half with scored-side facing out. Thread lengthways onto eight skewers.
4.Make chilli dressing. Combine ingredients in screw-top jar, shake well.
5.Combine herbs, sprouts and asian greens in medium bowl, drizzle with a quarter of the dressing.
6.Place kebabs on oven tray, pour remaining dressing over kebabs, turn to coat in dressing. Cook kebabs on heated oiled grill plate (or grill or barbecue) until seafood is cooked through.
7.Serve kebabs with salad.
We used flathead fillets for this recipe. You need to soak 24 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking.
