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Spicy Grilled Squid Salad

  • 3servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g squids

  2. Vegetable oil

  3. 3 red eschallots thinly sliced

  4. cup red onion thinly sliced

  5. cup ginger julienned

  6. 1 cup each of mint, coriander and sweet thai basil

  7. 2 long red chilli's seeded and cut 1 baby cos lettuce

  8. 3 fried eschallots thinly sliced

  9. 2 fried garlic cloves sliced

  10. cup chopped roasted peanut

  11. 1 tablespoon rice roasted and ground

  12. 2 garlic cloves

  13. 4 birds eye chilli's

  14. 2 coriander roots washed and scraped

  15. 1 teaspoon sea salt

  16. 6 tablespoons palm sugar

  17. 3 tablespoons lime juice

  18. 5 tablespoons fish sauce

Instructions Jump to Ingredients ↑

  1. Salad To clean the squid, pull out the tentacles, then pull off the side flaps and cut the squid down the centre so that it will open flat. With a small knife, cut out the gut and ink sac and discard.

  2. Scrape the skin off the body and flaps (it will peel off easily) and cut off and discard the hard beak. Keeping a very sharp knife at an angle, score the squid lightly on both sides with diagonal cuts to make a criss-cross pattern.

  3. Brush the squid with oil, and sear it quickly on a hot chargrill or barbecue.

  4. Put into a bowl. Combine eschalots, onion, ginger, herbs, chillies and dressing with the squid and toss gently.

  5. Arrange the lettuce on a large platter, Put the squid on top and sprinkle with the fried eschalots and garlic, peanuts and ground rice.

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