Served with a tangy fruit dressing, this squid salad is set to tingle your tastebuds.
Ingredients
- 2 Lebanese cucumbers, halved lengthways
- 80g bean sprouts, trimmed
- 2/3 cup fresh coriander leaves
- 2/3 cup fresh mint leaves (large leaves torn)
- 1 tablespoon 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
Passionfruit dressing
- 80ml (1/3 cup) fresh passionfruit pulp
- 2 teaspoons fresh lime juice
- 1 teaspoon fish sauce
- 1 teaspoon grated palm sugar
- 1/2 teaspoon finely grated fresh ginger
Method
- Step 1To make the passionfruit dressing, place the passionfruit pulp, lime juice, fish sauce, sugar and ginger in small bowl and stir until the sugar dissolves.
- Step 2Run the tip of a metal teaspoon along the centre of the cucumber to remove seeds. Discard seeds. Thinly slice the cucumber diagonally. Combine cucumber, bean sprouts, coriander and mint in a large bowl.
- Step 3Heat half the oil in a large frying pan over medium heat. Add half the garlic and half the chilli, and stir-fry for 30 seconds or until aromatic. Add half the squid and stir-fry for 1-2 minutes or until the squid is just cooked through. Transfer to a large heatproof bowl. Repeat with the remaining oil, garlic, chilli and squid.
- Step 4Add three-quarters of the dressing to the squid mixture. Season with salt and pepper. Toss to coat. Divide the cucumber mixture among serving plates and top with the squid mixture. Drizzle over the remaining dressing to serve.
Nutrition
620 kj
Energy
6g
Fat Total
1g
Saturated Fat
4.5g
Fibre
18g
Protein
4.5g
Carbs (total)
All nutrition values are per serve
Notes
You will need about 4 passionfruit for this recipe. Passionfruit: A good source of fibre, niacin and vitamin C, passionfruit infuses this Asian-inspired dish with mouth-watering flavours.
- Author: Gemma Purcell
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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