Recipe

Chilli squid with mint and bean sprout salad

  • 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
  • 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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