Spicy Squid Salad Recipe
Serves four
Spicy Squid Salad Ingredients:
450g squid
3 tbsp fresh coriander leaves
1 1/2 cups fish stock
175g green beans, trimmed and halved
2 tsp granulated sugar
1 tsp sesame oil
2 tbsp rice vinegar
2 cloves garlic, chopped finely
1 tbsp vegetable oil
1 tbsp light soy sauce
2 tbsp fresh root ginger, chopped finely
1 fresh chilli, seeded and chopped
salt
Spicy Squid Salad Cooking Instructions:
1. Clean the squid by holding the body in one hand and gently pulling away the head and tentacles on the other. Discard the head then trim and reserve the tentacles. Peel off the purplish skin which you can see from the outside part of the squid and remove the transparent “quill” from inside of the squid’s body. Cut the squid body open lengthwise and wash thoroughly. Make a criss-cross patterns on the inside but not cut through the flesh then cut into 3x2in pieces.
2. Boil the fish stock in a wok then add all the squid pieces. Lower the heat and cook for 2 minutes or until tender and curled. Drain then boil a lightly salted water in a pan. Add the beans and cook them for 3 to 5 minutes until they are crisp-tender. Drain, refresh under cold water or turn into a bowl of iced water. Then drain again. Mix the squid and beans in a serving bowl.
3. Mix the coriander leaves in a bowl together with the sugar, rice vinegar, sesame oil and soy sauce. Pour the mixture over the squid and beans. Toss lightly using a spoon to coat.
4. In a wok or pan, heat the vegetable oil and when very hot stir-fry the garlic, ginger and chilli for a few seconds then pour the dressing over the squid mixture. Gently toss and leave for at least 5 minutes. Add salt to taste. Serve warm or cold.
