Recipe courtesy of Merrilees Parker
Spicy Squid Salad
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 186
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 149
- Sodium
- 392
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
4 small squid, cleaned
1 tablespoon roasted chili paste
1 teaspoon sunflower oil
Dressing:
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon honey
1 lime, juiced
1 tablespoon fish sauce
2 tablespoons sunflower oil
1 teaspoon sesame oil
Salad:
1 cucumber
1 medium pepper, deseeded and sliced lengthwise
4 spring onions
1 red Thai chili
3 cups mixed salad leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Sesame seeds
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.