IndexIngredients:
| • 3 | lb Cleaned fresh squid |
| • 2 | Tbs Sesame Oil |
| • 2 | Clove Garlic Minced |
| • 2 | tsp Minced Ginger |
| • 4 | Tbs Hoisin Sauce |
| • 4 | Tbs Ketchup |
| • 2 | Tbs Rice Vinegar |
| • 3 | Tbs Soy Sauce (I used Maggi Seasoning) |
| • 1 | Tbs Peanut Oil |
| • ½ | tsp Dried Cilantro Flakes (optional |
Preparation Directions:
• Clean squid. Pull head and tentacles from body (most of the guts will pull out with it). Cut off tentacles just below ink spots. Reserve. Remove thin purplish specked membrane from body. Pull out cartilage from body (looks like sheet plastic). Wash body inside and out, leaving it in a sack shape.
• Prepare marinade with sesame oil, half of the garlic, half of the ginger, and cilantro. Sprinkle squid with salt and pepper, and marinade for 1-2 hours.
• Prepare finishing sauce (also can be dipping sauce): Sautee other half of the garlic, other half of the ginger in peanut oil. Add Hoisin, Ketchup, Vinegar, and Soy Sauce. A bit more pepper if desired.
• If you like heat, squirt a bunch of that Siracha Chili Sauce in the mixture.
Cooking Directions:
• Bring your egg to at least 700. Hotter is better. Cook bodies about 1 minute per side but not over 90 seconds. Brush on finishing sauce while cooking 30 seconds more each side. I cooked the tentacles in a grill topper wok with holes. Coat it good with high temp pam, or peanut oil. Stir over high heat for a couple minutes.
Special Instructions:
• Cut bodies into ring shapes, arrange gorgeous tenticles onto your platter, and serve.
• Dish goes great jasmine rice, and with any of the Asian style slaws. You won't believe how tender squid can be. Although it smells fishy when cleaning, the final product is not fishy at all.
Index