Author Notes
Asian inspired salad with chargrilled squid and a spicy, coriander & lime dressing from the wonderful book Everyday Asian by Bill Grainger. Just had to share this wonderful recipe with you.. slight adaptions to suit my taste. —emilybrittain
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Ingredients
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500 grams
Fresh Squid
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2 tablespoons
Soy Sauce
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2 tablespoons
Rapeseed or Groundnut Oil
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1 tablespoon
Demerera Sugar
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1
Green Chilli (add more depending on how spicy you like it!)
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2
Garlic Clove
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6
Coriander Stalks (or coriander root if you can get it)
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1 teaspoon
Ground White Pepper
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1 teaspoon
Sea Salt
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1 tablespoon
Demerara Sugar
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2 tablespoons
Lime Juice
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2 tablespoons
Fish Sauce
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1 teaspoon
Sea Salt
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1 cup
Spinach
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1 cup
Sugar Snap Peas
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1
Red Onion
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1
Handful of Mixed Herbs, Basil, Coriander & Mint
Directions
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First prepare the dressing by pounding the garlic, chilli, coriander stems, sugar, salt and pepper until it forms a paste. Add lime juice and fish sauce, mix well and set. aside.
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Clean Squid, cut in half and score on one side, put in bowl, add soy sauce, oil and sugar and put in the fridge for 10 minutes to marinade.
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Pre heat griddle pan until really hot, and add the squid in batches, flash fry for 2 minutes to ensure the squid doesn't become rubbery.
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Once all the squid is cooked add it to the bowl with the salad and pour over the dressing, combine all the ingredients and serve.. ENJOY!
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