Ingredients
100 grams squid
5 grams cumin powder
5 grams chili powder
Appropriate amount of white sesame
2 tablespoons soy sauce
2 tablespoons oyster sauce
Appropriate amount of salt
Directions
1. Wash the squid and tear off the red skin. Cut the sucker of the squid with kitchen scissors, then cut squid into stripe.
2. Mix cumin powder, chili powder, soy sauce, oyster sauce and a little salt in a bowl. Stir evenly to make puree, and seal with plastic wrap. Refrigerate for 2 hours.
3. Soak the bamboo or wooden skewers in water for at least 3 hours to prevent from burning. It is advised to soak overnight or use metal skewers.
4. Take out the marinated squid. Thread into skewers. Leave at least 2 cm at the end of the skewers.
4. Place a grill mat or butcher paper on the baking tray to prevent grease from sticking and keep baking tray clean.
6. Adjust the oven over 200 degrees and preheat for 10 minutes. Transfer the squid into the baking tray.
7. Set the time for 20 minutes. Then transfer the baking tray to the oven for baking.
8. When grilled for 10 minutes, take out the baking tray with insulated gloves. Pour off excess marinade and sprinkle with white sesame seeds. Bring it back into the oven again and continue to bake it.
9. Take the baking tray out when it reaches the set time. Transfer to a plate and rest for a few minutes as the squid can go on grilling with juicy. Sever when it is still warm.
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