Chilli-lime squid with herb salad

CategoryDifficultyAdvanced

Aromatic herb salad is the perfect complement to succulent chilli-lime squid.
Notes

* Available from Asian supermarkets.

Yields6 Servings
Prep Time1 hr 20 minsCook Time5 minsTotal Time1 hr 25 mins
 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.

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

Directions

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.

Chilli-lime squid with herb salad

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