Squid salad with cucumber and chili
We pair this salad with a tangy passionfruit dressing; a little unusual but a great combination in our opinion.
cannot be stored; must be made fresh
Cucumber, halved lengthways and deseeded, thinly sliced
Bean sprouts, trimmed
Mint leaves, julienne
Combine in a large bowl.
Toss gently to combine.
4 to step 6 in two batches to avoid overcrowding the pan and stewing the squid instead of frying it.
Heat in a fry pan over high heat until the first wisp of smoke appears.
Garlic clove, finely chopped
Small red chili, deseeded and finely chopped
Squid tubes, cleaned, cut into ⅕" / 5 mm thick rings
Stir fry 1–2 minutes or until the squid is
just cooked through.
Season the squid mixture .
Divide cucumber mixture evenly between
4 serving plates. Top with the squid mixture and toss gently to combine and distribute the seasoning.
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