Squid with ginger powder and garlic in syrup on the grill

1. We separate the head and tentacles of the squid from the body. To do this, gently press the edge of a fork or spoon at the base of the head, then pulling the head to extract the insides. Possible remains of the insides are cleaned with a spoon.The body of the squid should be completely hollow and clean.

2. And now we cut off the insides from the head and tentacles. We cut the head, remove the eyes.
Sprinkle salt on the tentacles, and like a scrub clean them to remove dirt and sand from the suction cups.

3. Wash the body, head and tentacles of the squid under running water with cold water until they become slippery. Now you need to remove the thin skin from the squid. We hook the edge and pull it off the body like a stocking. For convenience, you can dip your fingers in salt, so it's easier to work.

4. We place the prepared squid and tentacles on a cutting board. Under the squid, we put wooden sticks-skewers on both sides. Using a sharp knife, we make incisions all over the body. Skewers will serve as a kind of protection, so as not to cut the squid's body completely, but only to make a deep incision.

5. Garlic is cleaned, passed through a press. We put the garlic gruel in a bowl. Here we pour ginger powder, add chili sauce and mustard, pour rice syrup and soy sauce. Mix everything well, the mass should become a homogeneous paste.

6. Heat the grill pan over medium heat, add vegetable oil. We place the body of the squid with the cut part to the top. We also put the head and tentacles here. Cook for 1 minute until the bottom part becomes hard and opaque.

7. With the help of cooking tongs, we turn the squid over and cook for another minute, straightening the body with the help of these tongs. Pour the squid with the prepared sauce, cook for 2 minutes.

8. Turn it over again, generously water the squid on this side as well. Keep on fire for another 1 minute. The squid should become shiny.

Served hot. Bon appetit!