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 squid salad, the squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together.
INGREDIENTS
SERVES: 4
4 large squid tubes, cleaned
Vegetable oil spray, for cooking
For the dressing:
3 tbsp vegetable oil
2 lemongrass stalks, white part only and tough outer layer removed, finely chopped
2 garlic cloves, finely chopped
2 tbsp fish sauce
3 tbsp sweet chilli sauce
1 tbsp light soy sauce
Juice of 1 lime
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
1: 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.
2: To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely.
3: Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.
4: 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.
5: 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.
6: Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over.
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INGREDIENTS
SERVES: 4
4 large squid tubes, cleaned
Vegetable oil spray, for cooking
For the dressing:
3 tbsp vegetable oil
2 lemongrass stalks, white part only and tough outer layer removed, finely chopped
2 garlic cloves, finely chopped
2 tbsp fish sauce
3 tbsp sweet chilli sauce
1 tbsp light soy sauce
Juice of 1 lime
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
1: 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.
2: To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely.
3: Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.
4: 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.
5: 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.
6: Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing over.
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SEEN IN
TOM KERRIDGE’S FRESH START (2018)
This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.
CLASSIC CAESAR SALAD
Probably the best-known salad in the world. Great with anchovies, chicken or tuna.
CAESAR SALAD DRESSING
Making your own Caesar salad dressing is so much better than buying it ready-made in a shop – the fresh taste is amazing.
JERK CHICKEN AND TOMATO SALAD
The punchy coating and seasoning with a fiery Caribbean heat.
COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT
