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Cucumber and chilli squid salad with passionfruit dressing
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Tantalize your taste buds with zesty squid salad.
Ingredients:
  • 2 Lebanese cucumbers, halved lengthways
  • 80g bean sprouts, trimmed
  • 165.00 ml fresh coriander leaves
  • 165.00 ml fresh mint leaves (large leaves torn)
  • 18.20 gm olive oil
  • 1 garlic clove, finely chopped
  • 1 small fresh red chilli, finely chopped
  • 4 (about 400g) cleaned squid tubes, cut into 5mm-thick rings
  • 80ml (1/3 cup) fresh passionfruit pulp
  • 10.60 gm fresh lime juice
  • 6.10 gm fish sauce
  • 1 tsp grated palm sugar
  • 1/2 tsp finely grated fresh ginger
Instructions:
  • Combine passionfruit pulp, lime juice, fish sauce, sugar, and ginger in a small bowl. Stir well until the sugar is fully dissolved to create the flavorful passionfruit dressing.
  • Use a metal teaspoon to remove the seeds by running it along the centre of the cucumber. Discard the seeds. Slice the cucumber thinly on a diagonal. Mix the cucumber, bean sprouts, coriander, and mint in a large bowl.
  • In a large frying pan over medium heat, heat half of the oil. Add half of the garlic and half of the chili, then stir-fry for 30 seconds until fragrant. Cook half of the squid for 1-2 minutes until just cooked through, then transfer to a large heatproof bowl. Repeat the process with the remaining oil, garlic, chili, and squid.
  • Drizzle three-quarters of the dressing over the squid mixture, season with salt and pepper, and toss to coat. Divide the cucumber mixture among serving plates, top with the dressed squid, and drizzle over the remaining dressing to serve.

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