Thai squid salad for $10

Womans~Day

Cooking time: Less than 30 minutes

Cuisine: Thai

Serves: 4

Type: Family; Budget; Easy; Salad; Seafood

Tools

Kitchen friendly view

Ingredients

350g cleaned squid hoods, scored,
sliced (see tip)
2 tablespoons peanut oil
1 teaspoon minced ginger
1 garlic clove, crushed
100g mixed Asian leaves
½ telegraph cucumber, sliced
½ punnet cherry tomatoes, halved
¼ cup each mint and coriander leaves

¼ cup lime juice
1 tablespoon fish sauce
1 tablespoon white sugar
1 long red chilli, sliced

Preparation method

In a medium bowl, combine squid hoods, oil, ginger and garlic. Toss to coat. Cover and chill 10 minutes.
DRESSING: In a small jug, whisk all ingredients together until sugar dissolves.
Preheat char-grill 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.

TOP TIP

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.

Also in this section

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Squid with ginger and garlic sauce

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Salt and pepper squid

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