Name: Chilli squid with mint and bean sprout salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

1.Cut squid down centre to open out, score inside in diagonal pattern then cut into thick strips.

2.Using mortar and pestle, crush pepper, shallots, chilli and salt.

3.Make mint and bean sprout salad. Combine lime juice, fish sauce and palm sugar in medium bowl. Add remaining ingredients, toss salad gently to combine.

4.Heat 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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