Tapas/Appetizers

Grilled Squid on salad with garlic mayonaise

Ingredients:  - 1 medium size squid.
                        2 leaves from Romaine lettuce

Sauce: - 1 tablespoon Dark Soy Sauce

             - 1 tablespoon liquid honey

             - 1 teaspoon fresh root ginger juice

Garlic Mayonaise dressing: - 1 tablespoon Kewpie Mayonaise

                                                - 1/2 glove of garlic, finely chopped

                                                - 1/2 teaspoon lemon juice
                                                -  pinch of caster sugar to taste

           

Method:

1. Clean the squid, take out the inside including ink sac, bone and soft pouch. Keep the head and tentacles intact but take out the eyes and the mouth parts. Do not remove the skin. Dry the squid with paper towels.

2. Prepare the dressing and let it stand for at least 5 minutes. 

3. Heat a skillet with grill lines till it is very hot and white smoke appears. While waiting, mix well the 3 ingredients for the sauce. Cut the lettuce in strands and  toss enough dressing into the lettuce.  Put the salad in the serving plate and set aside.

3. Put the squid on the heated skillet, brush the sauce on the top of the squid, turn the squid to grill the other side every 30 seconds to 1 minute and brush on the sauce.  Continue  brushing the sauce on every time you turn the squid. 

4. Grill the squid till it is just cooked, cut the squid into rings and put it on the bed of lettuce. Brush the sauce on the squid for the  last time before serving.

Hints: Dry the squid with paper towel the best you can and do not overcook the squid, otherwise it will be rubbery.