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1
Clean the squid by removing the insides and the ''pen.''
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2
Cut off the eyes and discard.
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3
Reserve the tentacles.
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4
Pull or scrape off the outer coating of the squid bodies.
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5
Rinse the cleaned squid and pat dry.
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6
Cut each squid in half and place on a flat surface, skinned side down.
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7
Using a sharp knife held at an angle, score the squid on top with a diagonal diamond pattern.
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8
Cut the squid into rectangles or squares, about 1 1/2 inches in width or length.
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9
Place in cold water and set aside.
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10
Place the celery on a flat surface.
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11
Holding a knife at an angle, cut the celery ribs on the diagonal into thin 1/4-inch slices.
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12
Combine the vinegar, soy sauce, sesame oil, coriander, chili oil, ginger, garlic, sugar and pepper in a mixing bowl.
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13
Blend thoroughly.
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14
Bring large quantity of water to a boil and add salt.
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15
Add squid and cook 30 seconds, no longer.
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16
Drain immediately and run under cold running water until chilled.
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17
Drain thoroughly.
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18
Bring enough water to boil to cover the celery slices when added.
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19
Add salt to taste.
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20
Add the celery and cook about 30 seconds, no longer.
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21
Drain and run under cold running water until chilled.
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22
Drain well.
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23
Put the celery and squid in a bowl.
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24
Add the sauce and toss to blend.
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25
Refrigerate.
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26
When ready to serve toss once more.
