Spicy squid salad

Introduce

Chef :

Kezia's Kitchen 👩‍🍳

Spicy squid salad

This is the brightest, lightest way you could eat seafood. Lovely, refreshing ingredients coated with a salty–sour sweet Asian dressing. If you can’t find whole squid, then use one large or couple small squid tubes. #saladcontest #salad

Ingredient

2 tablespoons

brown sugar

3 tablespoons

fish oil

2 tablespoons

lemon juice

1 cloves

garlic, finely chopped

fresh red chilli finely chopped

50 gram

glass vermicelli

200 gram

squid, including tentacles, cleaned

carrots, shredded

fresh red chilli, thinly sliced

1/2 cup

roughly chopped coriander, stalk includ

1/2 cup

mint

2-3 tablespoons

roughly chopped salted nut

Cooking instructions

* Step 1

To make the dressing, combine the sugar, fish sauce, vinegar and lemon juice. Stir until the sugar is dissolved. Leave to cool to room temperature.

* Step 2

Cook the vermicelli in a saucepan of boiling water until it is tender but with a bite. Rinse well in cool water, then drain.

* Step 3

Slice the squid tentacles into bite-sized pieces. Slice the tube on 1 side only, then open it up with the inner side facing up. Taking care not to pierce all the way through, score a lattice pattern 4 mm apart over the entire surface. Cut in half lengthways, then cut into 5 cm squares. Drop the squid pieces into a saucepan of boiling water, then, as soon as they curl up, remove and immediately drop into a bowl of iced water. Drain well, then pat dry with paper towel.

* Step 4

Place the vermicelli, squid, carrot, chilli, and coriander in a bowl. Tear in the mint. Add the garlic and chilli to the dressing and stir to mix, then add the dressing to the salad and mix well. Garnish with the peanuts and fried shallots, then serve.