Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1teaspoons lemon pepper
- 1 large avocado, sliced
- 4 large squid tubes
- 1/2 cup coriander sprigs
- 3 Lebanese cucumbers, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 1 bunch radishes, trimmed, thinly sliced
- 1/4 cup rice wine vinegar
- 2 lime, wedges (to serve)
- 1/2teaspoons finely ground black pepper
- 2tablespoons peanut oil
Nutrition per serving
1880kJ / 450Cal
1880 Kilojoules or 450 Calories
22% of daily energy intake*
Protein
3.1grams
Fat
15.4grams
Carbs
15.0grams
Sugars
6.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine onion and vinegar in a bowl. Season to taste and stand for 10 minutes. Drain.
Step 2 of 4
Meanwhile, cut along one side of squid to open out flat. Using a small knife, score in a diagonal pattern, taking care not to cut right through. Cut into large pieces. Sprinkle with sea salt, lemon pepper and black pepper.
Step 3 of 4
Combine cucumber, radish, avocado, onion and coriander in a bowl. Gently toss until combined.
Step 4 of 4
Heat 1 tbs oil in a wok over high heat. Add 1/3 of the squid and stir-fry for 2 minutes or until golden and cooked through. Transfer to a plate. Repeat with remaining squid, adding more oil as required. Serve squid with cucumber salad and lime wedges.
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