Chilli-lime squid with herb salad

Cooking Salads Chilli-lime squid with herb salad

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

Lables: Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  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.

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600g squid, cleaned
2 limes, rind grated, juiced
1 tbsp grated palm sugar*
3 garlic cloves, crushed
2 tbsp sweet chilli sauce
15ml soy sauce
40ml peanut oil
1 garlic clove, crushed
1 long red chilli, seeded, thinly sliced
1 tbsp grated palm sugar*
1 lime, juiced
40ml fish sauce
60ml seasoned rice vinegar*
20ml peanut oil
2 x 100g packet baby Asian salad leaves*
6 radishes, very thinly sliced
1/2 cup mint leaves, torn
1/2 cup coriander leaves
2 tbsp peanuts, roasted, chopped

Adv

Autors
Preparation time
1:20
Cooking time
5
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Salads
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