Ingredients Jump to Instructions ↓

  1. 500 g squid , cleaned hoods only

  2. 1/2 teaspoon cracked black pepper

  3. 1 teaspoon sea salt

  4. 1/2 teaspoon lemon pepper seasoning

  5. 1 lebanese cucumber , sliced thinly (about 130 grams)

  6. 2 green onions , sliced thinly (also known as spring onions)

  7. 250 g cherry tomatoes , halved

  8. 1/3 cup roasted peanuts , chopped coarsely

  9. 1/2 cup fresh mint leaves , loosely packed

  10. 1 tablespoon red wine vinegar

  11. 1 tablespoon peanut oil

Instructions Jump to Ingredients ↑

  1. Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.

  2. Sprinkle squid with combined pepper, salt and lemon pepper seasoning.

  3. Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.

  4. Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine. ?


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