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The first step is to slice off the head and puree it into a thin liquid (this is a Chinese tradition and can be done by using the'puree' setting on a blender, it adds nice flavor later to the cuttlefish). Next, Take the cuttle fish and stick it under the grill on top of the flaming coals. Sprinkle 'pixie dust' (available in Ralphs or Vons) on top. Now drizzle on your sauce and die.

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15y ago

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