Sizzling Squid in Oyster Sauce with Bellpeppers
Serve fresh, sizzling squid to your customers. Create this easy-to-prepare appetizer or main course packed with bold and sumptous flavors!
Main course
Ingredients
Marinading the Squid
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Squid, large pcs, cleaned body and head (beaks and inks removed) 3.0 pc
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Garlic 15.0 g
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White Sugar 15.0 g
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Ginger 15.0 g
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Vinegar 15.0 g
Making the Glaze Sauce / Sizzling Sauce
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Water 150.0 ml
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Black Pepper, crushed 2.0 g
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Brown Sugar 20.0 g
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Dark Soy Sauce 10.0 ml
Grilling
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Oil 30.0 ml
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Marinated Squid
Assembly & Garnish
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Margarine 15.0 g
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Mixed Bellpeppers & White Onions, sliced to pieces and sautéed or grilled 30.0 g
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Fried Garlic Bits 5.0 g
Preparation
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Marinading the Squid
1 hour- Make 4 line cuts/incisions on top and bottom of the squids' body. Place in a bowl with the remaining ingredients including the cleaned squid head with tentacles.
- Marinate for at least an hour up to half day in a chiller. Set aside.
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Making the Glaze Sauce / Sizzling Sauce
10 minutes- For grilling, transfer the remaining marinade liquid to a pot. Add water, crushed black pepper, brown sugar and dark soy sauce.
- Mix well, apply high heat and bring to a boil then simmer until its slightly reduces. Set aside.
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Grilling
15 minutes- Add oil to the grill pan.
- In high heat, grill the squid body and squid heads. Make sure to create a nice grill mark on each side. Cook for 3 minutes each side. Note: do not overcook; you may still cook it through the sizzling plate.
- Apply an ample amount of glaze on each turn or when its almost cook.
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Assembly & Garnish
5 minutes- Add margarine to the hot sizzling plate. Add the grilled squid body and heads and drizzle w/ the sizzling sauce.
- Garnish with cooked mix of bellpeppers with white onions and fried garlic bits.
- Serve with soy vinegar dip and some dayap or calamansi on the side.
