Grilled Squid With Asian Slaw & Hoisin Barb

Grilled Squid With Asian Slaw & Hoisin Barb

Yield: 6 Servings

5 lb uncleaned squid (or 2 1/2)

-pounds of,cleaned squid

1 T sesame oil

1 salt and freshly,Cracked

-black pepp,er

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.