275 calories per serving
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
- Sweet chilli sauce, to drizzle
- Lime wedges
Asian-style griddled 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 salad, squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together.
- 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.
- 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.
- Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.
- 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.
- 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.
- 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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