ASIAN-STYLE GRILLED SQUID SALAD

ASIAN-STYLE GRILLED SQUID SALAD

Squid is a useful ‘convenience’ food, as it freezes well and cooks quickly; the freezing process even helps to tenderise it. In this fresh, crunchy squid salad, the squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together.

INGREDIENTS

SERVES: 4

4 large squid tubes, cleaned

Vegetable oil spray, for cooking

For the dressing:

3 tbsp vegetable oil

2 lemongrass stalks, white part only and tough outer layer removed, finely chopped

2 garlic cloves, finely chopped

2 tbsp fish sauce

3 tbsp sweet chilli sauce

1 tbsp light soy sauce

Juice of 1 lime

For the salad:

2 shallots, thinly sliced

100g mixed baby leaves

2 handfuls of beansprouts

A handful of coriander leaves

12 cherry tomatoes, halved

4 sprigs of mint, leaves picked

1 long red chilli, finely sliced

To serve:

Sweet chilli sauce, to drizzle

Lime wedges

METHOD

1: Carefully slice open each squid tube so it can lie flat, and score a lattice pattern on the softer, inner surface. Cut each one into 6 equal-sized pieces and place in a bowl.

2: To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely.

3: Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.

4: For the salad, toss all the ingredients together in a bowl. Pour on the rest of the dressing, toss again and place on a large plate or divide between individual serving plates.

5: Heat a large griddle pan over a high heat. When it is smoking hot, spray with a little oil, add the squid pieces in a single layer and cook for 30 seconds on each side or until lightly charred. Depending on the size of your griddle, you may need to cook the squid in batches.

6: Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over.

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INGREDIENTS

SERVES: 4

4 large squid tubes, cleaned

Vegetable oil spray, for cooking

For the dressing:

3 tbsp vegetable oil

2 lemongrass stalks, white part only and tough outer layer removed, finely chopped

2 garlic cloves, finely chopped

2 tbsp fish sauce

3 tbsp sweet chilli sauce

1 tbsp light soy sauce

Juice of 1 lime

For the salad:

2 shallots, thinly sliced

100g mixed baby leaves

2 handfuls of beansprouts

A handful of coriander leaves

12 cherry tomatoes, halved

4 sprigs of mint, leaves picked

1 long red chilli, finely sliced

To serve:

Sweet chilli sauce, to drizzle

Lime wedges

METHOD

1: Carefully slice open each squid tube so it can lie flat, and score a lattice pattern on the softer, inner surface. Cut each one into 6 equal-sized pieces and place in a bowl.

2: To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely.

3: Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.

4: For the salad, toss all the ingredients together in a bowl. Pour on the rest of the dressing, toss again and place on a large plate or divide between individual serving plates.

5: Heat a large griddle pan over a high heat. When it is smoking hot, spray with a little oil, add the squid pieces in a single layer and cook for 30 seconds on each side or until lightly charred. Depending on the size of your griddle, you may need to cook the squid in batches.

6: Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over.

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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