Aromatic herb salad is the perfect complement to succulent chilli-lime squid.
Notes
* Available from Asian supermarkets.
600 g squid, cleaned
2 limes, rind grated, juiced
1 tbsp grated palm sugar
3 garlic cloves, crushed
2 tbsp sweet chilli sauce
15 ml soy sauce
40 ml peanut oil
Herb salad
1 garlic clove, crushed
1 long red chilli, seeded, thinly sliced
1 tbsp grated palm sugar
1 lime, juiced
40 ml fish sauce
60 ml seasoned rice vinegar
20 ml peanut oil
200 g packet baby Asian salad leaves*
6 radishes, very thinly sliced
½ cup mint leaves, torn
½ cup coriander leaves
2 tbsp peanuts, roasted, chopped
1
Score the skin with a sharp knife and cut the squid into bite-size pieces. Place the flesh and tentacles in a bowl.
2
Combine lime rind and juice, sugar, garlic, sauces and oil. Season and pour over the squid. Set aside to marinate in the fridge for 30 minutes.
3
To make the salad, combine the garlic, chilli, sugar, lime juice, fish sauce and rice vinegar. Whisk in the oil, to combine. Set aside. Toss salad leaves, radishes and herbs together.
4
Heat barbecue to high. Cook squid for one minute or until cooked. Add to salad mixture, toss in dressing and garnish with peanuts.
With thanks to taste.com.au
Ingredients
600 g squid, cleaned
2 limes, rind grated, juiced
1 tbsp grated palm sugar
3 garlic cloves, crushed
2 tbsp sweet chilli sauce
15 ml soy sauce
40 ml peanut oil
Herb salad
1 garlic clove, crushed
1 long red chilli, seeded, thinly sliced
1 tbsp grated palm sugar
1 lime, juiced
40 ml fish sauce
60 ml seasoned rice vinegar
20 ml peanut oil
200 g packet baby Asian salad leaves*
6 radishes, very thinly sliced
½ cup mint leaves, torn
½ cup coriander leaves
2 tbsp peanuts, roasted, chopped
