Name: Thai squid salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 1/4 cup lime juice; 1 tablespoon fish sauce; 1 tablespoon white sugar; 1 long red chilli, sliced; 350 gram cleaned squid hoods, scored, sliced; 2 tablespoon peanut oil; 1 teaspoon minced ginger; 1 clove garlic, crushed; 100 gram mixed asian leaves; 1/2 telegraph cucumber, sliced; 1/2 punnet cherry tomatoes, halved; 1/4 cup mint leaves; 1/4 cup coriander leaves

Ingredients

Dressing

1/4 cup lime juice

1 tablespoon fish sauce

1 tablespoon white sugar

1 long red chilli, sliced

350 gram cleaned squid hoods, scored, sliced

2 tablespoon peanut oil

1 teaspoon minced ginger

1 clove garlic, crushed

100 gram mixed asian leaves

1/2 telegraph cucumber, sliced

1/2 punnet cherry tomatoes, halved

1/4 cup mint leaves

1/4 cup coriander leaves

Method

1.In a medium bowl, combine squid hoods, oil, ginger and garlic. Toss to coat. Cover and chill 10 minutes.

2.To make dressing, whisk all ingredients together in a small jug until sugar dissolves.

3.Preheat chargrill pan on high. Cook squid 1-2 minutes, turning, until curled and golden. Transfer squid to a large salad bowl with combined leaves, cucumber, tomatoes and herbs. Drizzle over dressing. Toss well and serve.

Use a small sharp knife to cut squid hoods lengthways from opening to tip. Place flat, inside up, on a clean work surface and score diagonally. Slice and marinate.
Note

Women's Weekly Food