Grilled Squid With Asian Slaw & Hoisin Barb Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Uncleaned Squid or 2 1/2 pounds of Cleaned Squid,
1 tbsp: Sesame Oil,
Salt and Freshly Cracked Black Pepper,
Directions:
If you have bought uncleaned squid, clean it as follows:
Remove the head with the tentacles from the body. Peel the thin outer
membraned from the body. Pull the inner cartilage from the body
(This is a single piece that looks like plastic). Discard but save
the body. Cut the tentacles off below the eye and remove the hard
pebble-like sphere that remains inside the tentacles. Reserve the
tentacles. Wash the body thoroughly. It should remain in a bag shape
after washing.
Rub the squid with the sesame oil and salt and pepper to taste. Set
aside while you prepare the slaw.
See Asian Slaw for recipe.
From The Thrill Of The Grill by Chris Schlesinger & John Willoughby
Copyright 1990
Source from luhu.jp
Remove the head with the tentacles from the body. Peel the thin outer
membraned from the body. Pull the inner cartilage from the body
(This is a single piece that looks like plastic). Discard but save
the body. Cut the tentacles off below the eye and remove the hard
pebble-like sphere that remains inside the tentacles. Reserve the
tentacles. Wash the body thoroughly. It should remain in a bag shape
after washing.
Rub the squid with the sesame oil and salt and pepper to taste. Set
aside while you prepare the slaw.
See Asian Slaw for recipe.
From The Thrill Of The Grill by Chris Schlesinger & John Willoughby
Copyright 1990
Source from luhu.jp