Name: Ginger squid with apple & celery coleslaw
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 625 gram cleaned squid hoods; 1 teaspoon sesame oil; 4 centimetre (20g) fresh ginger, grated; 2 teaspoon sambal oelek; 2 (450g) stalks celery, trimmed, cut into matchsticks; 2 (300g) apples, cut into matchsticks; 2 cup (160g) finely shredded cabbage; 2 green onions, thinly sliced; 1/2 cup finely chopped fresh mint; 1/2 cup finely chopped fresh coriander; 2 tablespoon lemon juice; 2 teaspoon dijon mustard; 1 tablespoon peanut oil

Ingredients

625 gram cleaned squid hoods

1 teaspoon sesame oil

4 centimetre (20g) fresh ginger, grated

2 teaspoon sambal oelek

2 (450g) stalks celery, trimmed, cut into matchsticks

2 (300g) apples, cut into matchsticks

2 cup (160g) finely shredded cabbage

2 green onions, thinly sliced

1/2 cup finely chopped fresh mint

1/2 cup finely chopped fresh coriander

2 tablespoon lemon juice

2 teaspoon dijon mustard

1 tablespoon peanut oil

Method

1.Cut squid down centre to open out and score the inside in a diagonal pattern, then cut into thick strips. Combine squid, oil, ginger and sambal in a medium bowl.

2.To make lemon dressing, combine juice, mustard and peanut oil in a screw-top jar. Shake well.

3.Combine celery, apple, cabbage, onion, herbs and dressing in a large bowl.

4.Cook squid on heated oiled barbecue (or grill or grill pan) until changed in colour. Serve squid with coleslaw.

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Ingredients

Method

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