Chilli squid salad

Name: Chilli squid salad
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 small cucumber, finely sliced; 80 ml/2½ fl oz Sweet Chilli Sauce; 20 ml/¾ fl oz vegetable oil; 2 teaspoons fish sauce; 2 teaspoons strained lime juice; 4 teaspoons Sambal Bajak; 400 g/12½ oz cleaned squid tubes; 2 green onions/scallions, finely sliced; 150 g/5 oz bean sprouts; ¼ cup shredded mint leaves; 2 green onions/scallions, finely sliced; ¼ cup coriander/cilantro/Chinese parsley leaves; ¼ cup coriander/cilantro/Chinese parsley leaves; 1 large red Chinese or Dutch chilli, finely sliced; ¼ cup coriander/cilantro/Chinese parsley leaves; 1 large red Chinese or Dutch chilli, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

400 g/12½ oz cleaned squid tubes
4 teaspoons Samb

Oceania
Australian
Australia
Fish course
Pescatarian
Gluten-free

Method

Cut squid tubes in half lengthwise and carefully score inner flesh diagonally. Combine squid, sambal bajak, lime juice and fish sauce in a bowl.
Heat oil in a wok or pan and fry squid over high heat for 2 minutes, or until just cooked. It will curl as it cooks because of the scoring, which also helps to keep it tender.
Remove from heat, toss with swee