Chilli squid with mint and bean sprout salad
Jan 31, 2010 1:00pm- 35 mins cooking
- Serves 4
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Ingredients
Chilli squid with mint and bean sprout salad
- 1 kilogram squid hoods, cleaned
- 1/2 teaspoon cracked black pepper
- 1/3 cup fried shallots
- 1/2 teaspoon dried chilli flakes
- 2 teaspoon sea salt flakes
- 2 tablespoon vegetable oil
- 1/2 cup (125ml) lime juice
- 1 tablespoon fish sauce
- 2 tablespoon grated palm sugar
- 1 cup fresh mint, coarsely chopped
- 2 1/2 cup (200g) bean sprouts
- 2 (260g) lebanese cucumbers , seeded, sliced thinly
- 2 fresh long red chillies, sliced thinly
Method
Chilli squid with mint and bean sprout salad
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1Cut squid down centre to open out, score inside in diagonal pattern then cut into thick strips.
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2Using mortar and pestle, crush pepper, shallots, chilli and salt.
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3Make mint and bean sprout salad. Combine lime juice, fish sauce and palm sugar in medium bowl. Add remaining ingredients, toss salad gently to combine.
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4Heat oil in wok, stir-fry squid, in batches, until cooked through. Combine squid in large bowl with spice mixture, serve with salad.
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