Recipe No 164 salad

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.
Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 800 g
Metric Imperial

Processes

  • Cucumber, halved lengthways and deseeded, thinly sliced (1 cucumber)
    300 g
  • Bean sprouts, trimmed
    80 g
  • Coriander leaves (⅔ cup)
    11 g
  • Mint leaves, julienne (⅔ cup)
    15 g
  • Salt (1 tsp)
    3 g
  • Pepper (1 tsp)
    0.6 g
  1. 01
    Combine in a large bowl.
  2. 02
    Toss gently to combine.
  3. 03
    Complete step 04 to step 06 in two batches to avoid overcrowding the pan and stewing the squid instead of frying it.

  • Olive oil (1½ tsp)
    15 g
  1. 04
    Heat in a fry pan over high heat until the first wisp of smoke appears.

  • Garlic clove, finely chopped (2 cloves)
    6 g
  • Small red chili, deseeded and finely chopped (2 small)
    6 g
  1. 05
    Stir fry .

  • Squid tubes, cleaned, cut into 5 mm / ¼" thick rings (4 squid)
    400 g
  1. 06
    Stir fry or until the squid is just cooked through.
  2. 07
    Transfer to a bowl.

  1. 08
    Add to squid mixture .

  • Salt (¾ tsp)
    4 g
  • Pepper (¾ tsp)
    1.8 g
  1. 09
    Season the squid mixture .
  2. 10
    Divide cucumber mixture evenly between 4 serving plates. Top with the squid mixture and toss gently to combine and distribute the seasoning.

  1. 11
    Garnish.

Making ahead

Prepare and clean the squid; pat dry and store in the fridge on wire rack covered loosely by a breathable cloth. Pick the coriander (cilantro) and mint leaves and store in an air-tight container in the fridge.

Storing

cannot be stored; must be made fresh

Categorisation

Category
salad
Meal
lunch
Cuisine
international
Diet
pescatarian
Tags
squid