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| Seasoning sauce |
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| Teriyaki sauce..bold thick and seasoned with Squid |
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| Set aside to marinate |
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| Layer them on a grill tray and grill |
Ingredient
400 g Squid
A little thick cornstarch solution
Ingredient
2 tsp soy sauce
1 tbsp honey
4 tbsp teriyaki sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp chicken granules powder
Direction
Blanching squid
Wash, rinse the squid under running water until clean.
Bring about 3 to 4 cups of water in a pan to a boil.
(sufficient for submerging the whole squid).
Briefly blanch the squid including the tentacles for 10 to 15 seconds,
after which you shall find the meat contracted and squid body turn into a relatively firmer tube.
Dish up quickly in order not to over-boil it just blanch.
Pat dry with a clean kitchen towel
Preparing sauce
In a saucepan, combine all ingredients (except thickening) for teriyaki sauce.
Over low heat, simmer, and gently stir with a spatula until sugar dissolved.
Add cornstarch stir well and remove from heat set aside to cool.
Marinating squid
Slice the body crosswise, about 1.5 cm apart, but having the cuts about halfway through so that the rings are still attached.
Brush about 70% of the teriyaki sauce all over the squid marinate for 20 minutes.
Baked Squid
Preheat oven on grill to 160 C.
Lightly oil an oven-safe dish, arrange squid and tentacles on it.
After grilled for 3 minutes, take out dish and glaze the squid with another layer of sauce.
Return to oven and grill/bake for another 5 minutes, or till done.
Dish up and serve hot.