Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 clove garlic
- 2tablespoons fish sauce
- 500grams squid tubes (from the seafood counter)
- 2 long red chilli, seeded & thinly sliced (save 1 for Thai dressing, deseeded and chopped)
- 1/2 cup fresh coriander sprigs
- 2 cm piece ginger, peeled, roughly chopped
- 1/2 small red onion, thinly sliced
- 50grams snowpea sprouts, halved
- 1 red apple, unpeeled & cut into matchsticks
- 1 large truss tomato, seeded & diced
- 1 lime juiced
- 180grams baby leaves with beetroot
- 1tablespoons soy sauce
- 2tablespoons peanut oil
- 1 brown sugar
Method
Step 1 of 3
For dressing, combine chilli, garlic and ginger in a mortar and pound with a pestle to a paste. Transfer to a jar and add sugar, lime juice, oil, fish sauce and soy. Cover with a tight fitting lid and shake to combine.
Step 2 of 3
Cut squid tubes, to open out. Score the inside of tubes in a diamond pattern, then cut into 4cm pieces. Put into a bowl, spoon over 2 tablespoons dressing and toss to coat.
Step 3 of 3
Cook squid on grill plate or barbecue for 1 minute each side or until opaque. Remove to a large bowl. Add onion, chilli, apple, tomato, coriander, sprouts and salad mix, drizzle with remaining dressing and toss to combine. Divide among serving plates. Tip 1: You can replace squid with 500g thawed prawn cutlets in this recipe and cook them on the barbecue as per step 3. Tip 2: Rinse and pat dry the squid hoods after opening out. Squid hoods should be marinated just before cooking. Tip 3: Calamari is a type of squid. Calamari is also a term given to cooked squid.
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