Thai Dried Squid (Calamari) - cooking recipe

Ingredients

200 g squid, cleaned tube
4 tablespoons light soy sauce
1/4 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
skewer, for drying the squid

Preparation

Cut squid into desired serving pieces leaving as rings - see below.
Mix soy sauce, sugar, salt & pepper together in a flat dish and marinate overnight, turning occasionally.
Drain the squid and pat dry with paper towel.
Carefully thread squid rings over skewers leaving a bit of space in between and place over the top of oven racks so the squid is hanging down between the racks.
Set oven to 50C / 120F and dry for 4 hours with something in place to keep the door open an inch or so. If you want to keep the rings round you'll need to periodically turn as the squid starts to dry.
Before serving grill or broil on high heat for around 3 minutes.