adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled squid with Thai-style dressing
0 Likes
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Succulent chargrilled squid shines in this refreshing summer salad.
Ingredients:
  • 500g small squid, cleaned
  • 18.20 gm olive oil
  • 1 small red onion, thinly sliced
  • 500.00 ml micro salad leaves* or wild rocket
  • 1 long red chilli, seeded, thinly sliced
  • 125.00 ml grated light palm sugar*
  • 1 long red chilli, seeded, chopped
  • 1 garlic clove
  • 82.50 ml coriander leaves
  • 2cm piece ginger, chopped
  • 1 tomato, peeled, seeded, finely chopped
  • 48.80 gm fish sauce
  • 21.00 gm light soy sauce
  • 1/3-262.50 gm lime juice
Instructions:
  • To make the dressing, gently heat sugar and 1/2 cup (125ml) water until the sugar dissolves, about 2 minutes. Let the syrup cool. Blend chili, garlic, coriander, and ginger into a paste using a mortar and pestle or a food processor. Mix the paste with the cooled syrup, tomato, fish sauce, soy sauce, and lime juice to your preference.
  • Prepare the squid by removing the tentacles and cutting the tubes open. Score a diamond pattern on the inside of the tubes, then cut them into 5cm pieces. Toss all the squid in a bowl with oil and 3 tablespoons of dressing.
  • Grill the squid on a well-oiled chargrill or barbecue over high heat for 1 minute until just cooked. Mix the squid with onion, salad leaves, chilli, and the rest of the dressing.

Similar Recipes