Chilli-lime squid with herb salad

Chilli-lime squid with herb salad

Ingredients

600 g squid, cleaned

2 limes, rind grated, juiced

1 tbsp grated palm sugar

3 garlic cloves, crushed

2 tbsp sweet chilli sauce

15 ml soy sauce

40 ml peanut oil

Herb salad

1 garlic clove, crushed

1 long red chilli, seeded, thinly sliced

1 tbsp grated palm sugar

1 lime, juiced

40 ml fish sauce

60 ml seasoned rice vinegar

20 ml peanut oil

200 g packet baby Asian salad leaves*

6 radishes, very thinly sliced

½ cup mint leaves, torn

½ cup coriander leaves

2 tbsp peanuts, roasted, chopped

Directions

Step 1

Score the skin with a sharp knife and cut the squid into bite-size pieces. Place the flesh and tentacles in a bowl.

Step 2

Combine lime rind and juice, sugar, garlic, sauces and oil. Season and pour over the squid. Set aside to marinate in the fridge for 30 minutes.

Step 3

To make the salad, combine the garlic, chilli, sugar, lime juice, fish sauce and rice vinegar. Whisk in the oil, to combine. Set aside. Toss salad leaves, radishes and herbs together.

Step 4

Heat barbecue to high. Cook squid for one minute or until cooked. Add to salad mixture, toss in dressing and garnish with peanuts. With thanks to taste.com.au