Simply delicious
Asian-style griddled squid salad Squid is a useful ‘convenience’ food, as it freezes well and cooks quickly; the freezing process even helps to tenderise it. In this fresh, crunchy salad, squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together Serves 4 275 calories per serving INGREDIENTS • 4 large squid tubes, cleaned • Vegetable oil spray, for cooking FOR THE DRESSING • 3tbsp vegetable oil • 2 lemongrass stalks, white part only and tough outer layer removed, finely chopped • 2 garlic cloves, finely chopped • 2tbsp fish sauce • 3tbsp sweet chilli sauce • 1tbsp light soy sauce • Juice of 1 lime
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Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.
For the salad, toss all the ingredients together in a bowl. Pour on the rest of the dressing, toss again and place on a large plate or divide between individual serving plates.
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Heat a large griddle pan over a high heat. When it is smoking hot, spray with a little oil, add the squid pieces in a single layer and cook for 30 seconds on each side or until lightly charred. Depending on the size of your griddle, you may need to cook the squid in batches.
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Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over.
FOR THE SALAD • 2 shallots, thinly sliced • 100g mixed baby leaves • 2 handfuls of beansprouts • A handful of coriander leaves • 12 cherry tomatoes, halved • 4 sprigs of mint, leaves picked • 1 long red chilli, finely sliced TO SERVE Sweet chilli sauce, to drizzle Lime wedges METHOD Carefully slice open each squid tube so it can lie flat, and score a lattice pattern on the softer, inner surface. Cut each one into 6 equal-sized pieces and place in a bowl.
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To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for two minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely.
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This delicious dish comes from the justpublished Fresh Start by Tom Kerridge (Bloomsbury Absolute, £26), which features extra-tasty photography by Cristian Barnett. There’ll be more of Tom’s gorgeous flavours in the next issue of Simply Algarve.
www.simplyalgarvemag.com
