Chilli Squid with Butternut Salad

Name: Chilli Squid with Butternut Salad
Yield: Serves 4-6
Ingredients: 1 cup fresh coriander leaves, roughly chopped; ½ lebanese cucumber, thinly sliced; juice of 4 limes; 1 tbsp lemon grass, sliced finely; 1 cos lettuce, leaves finely shredded; juice of 3 lemons; 2 tbsp white wine vinegar; 1 spring onion, finely chopped; 8 cloves garlic, crushed; 2 tbsp fresh ginger, peeled and chopped finely; ⅓ cup (80 ml) fish sauce; 3 tbsp soft brown sugar; 1 cup (165 g) roasted unsalted peanuts, roughly chopped; 2 birdseye chillies, de-seeded and finely chopped; 1 kg butternut pumpkin; 6-8 squid tubes; 1 tbsp soy sauce; 1 small red onion, peeled, finely chopped; 3 tbsp olive oil; ½ cup fresh mint leaves, roughly chopped; 2 tbsp peanut oil; Freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

Squid and Marinade

6-8 squid tubes
1 tbsp soy sauce
3 tbsp

Method

Preheat oven to 200°C.

To prepare the squid

Cut through one side so that they lay as a single sheet. Score the squid crossways on the inner side with a sharp knife.

Cut into strips between 1 and 1

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June | July

Fay

2 months ago from Australia

This was light and lively. The sweetness of the pumpkin works nicely against the spicy marinade. I used Vietnamese mint instead of regular mint and palm sugar instead of brown. Very nice.

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