MATERIAL: * 8 tails (800 g) squid headless
* 1 / 2 tablespoon minced lemon peel
* 2 cloves garlic, minced
SAUCE: Mix together
* 1 / 4 tsp cumin powder
* 1 / 2 teaspoon salt
* 1 tablespoon chopped fresh dill
* 1 tablespoon lemon juice
* 2 tablespoons sweet chili sauce
* 2 tablespoons cooking oil
COMPLEMENTARY:
* 1-2 tablespoons water
* 1 cucumber, diced 1 / 2 cm
* 75 grams of red pepper, diced 1 / 2 cm
* 30 grams of watercress, quote-quote
HOW TO MAKE:
1. Peel the husk of squid, then split up to widen. Remove mucus and wash clean. Give keratan-keratan transverse and longitudinal on the sides of the inside, set aside.
2. Stir cum-squid with lemon and orange peel garlic, then mix 3 / 4 of the sauce, stirring until blended. Set aside for 3 hours or more in the refrigerator. Store leftover sauce in refrigerator.
3. Remove the squid from the freezer. Heat the grill, basting with oil. Place the squid on it, baked with a turn over until the squid change color and cooked, remove from heat. Serve the grilled squid while hot with complement.
4. Complement: Remove leftover sauce from the fridge, add water, stir, then mix the other complementary ingredients, stirring until blended.
TIP: Form a squid could be made with other variations, such as left intact or cut off-slice.
SOURCE: http://www.sedapsedap.com/seafood/
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