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Print this Recipe    Squid 09

Grilled Squid with Asian Slaw & Hoisin Barbecue Sauce
Yield: 4 to 6 servings

5 lb squid, uncleaned or 2 1/2 lb squid, cleaned
1 T sesame oil
salt, to taste
pepper, to taste

1 lb green or red cabbage, julienned in strips about 5" long & 1/4" wide
1/2 lg bell pepper, red, julienne
2 lg scallions, cut on sharp bias
1/2 c rice wine vinegar
1 T sugar
1 ts ginger, fresh, finely grated
1 T sesame seeds, toasted in a single layer in a 350 degree oven for 25 minutes
1 T sesame oil
salt, to taste
pepper, to taste

6 T hoisin sauce
6 T catsup
2 T rice wine vinegar
2 T soy sauce

If you have bought uncleaned squid, clean it as follows: Remove
the head with the tentacles from the body. Peel the thin outer
membrane 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.

In a large bowl, combine the cabbage, red pepper, and scallions.
In a separate bowl, vigorously blend all of the remaining ingredients
together. Just before serving time combine the cabbage mixture
with the dressing and mix well.

Combine hoisin, catsup, vinegar and soy, blending well.

You'll need to have some tongs; and one clean, washed brick, covered
with foil.

If you have squid with 4- to 5-inch bodies, you can get 3 or 4 on
at once. The idea here is that the squid bodies go on the grill
and the brick goes on the bodies. Over a hot fire, cook the bodies
1 1/2 to 2 minutes per side. Then remove the brick, slap a coat
of Hoisin Barbecue Sauce on the bodies use your tongs to roll them
around on the grill for 30 seconds more, then remove them. Repeat
this process for the rest of the bodies.

For the tentacles, you won't need the brick. Just cook them for
about 2 minutes, using the tongs to roll them around on the grill,
so they are evenly cooked. You are looking for the tentacles to
get brown and crispy.

When both the tentacles and bodies are cooked, brush a little more
sauce on the bodies and slice them in 1/4-inch slices so that they
look like little rings. Serve the extra Hoisin Barbecue Sauce as
a dipping sauce and encourage your guests to try the squid and slaw
together.

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