Recipe courtesy of Merrilees Parker
Save Recipe Print
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
2 to 4 servings
Level:
Intermediate

Ingredients

Dressing:
Salad:

Directions

Preheat a grill to high.

Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.

In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.

Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.

Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Greek Salad

Recipe courtesy of Rachael Ray

Sweet and Spicy Sticky Wings

Recipe courtesy of The Neelys

Fall Salad

Recipe courtesy of Tyler Florence

Arugula Salad

Recipe courtesy of Anne Burrell

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword