Calamari with Sweet Chili Sauce
1 kilogram squid
¾ cup sweet chili sauce (store bought)
1 ½ tablespoon fish sauce
2 tablespoon lime juice
1 tablespoon sesame oil
1-2 cloves of garlic
Bunch of coriander (chopped) to dress before serving
Pound the cloves of garlic and mix with sweet chili sauce, fish sauce, lime juice, sesame oil.
Clean squid. Head, tentacles and skin removed. With a sharp knife cut bodies in half and remove any residue from the inside and wash thoroughly; cut bodies into pieces on the diagonal and score the outside gently in a crisscross pattern. Place in the marinade for 2-3 hours or overnight.
Warm up to 3 on the control dial, wait until the orange light goes off and set the temperature to 7.
Quickly toss the squid pieces for about 1 to 2 minutes or until lightly browned being careful to not overcook as this will make them rubbery. Serve immediately.
Switch the Tepandine to dial 1-2 to prepare for cleaning.