Calamari with Sweet Chili Sauce

Ingredients:
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

Marinade:
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.