Salt and pepper squid salad
Add some Vietnamese mint leaves to the salad, if available.
For the salad
|1||Long red chilli, seeded and thinly sliced|
|2 cups||Baby salad leaves|
|½ cup||Coriander leaves|
|½ cup||Peanuts, honey roasted|
For the squid
- Using a potato peeler make long slivers of gherkin. Toss in a bowl with the chilli, salad leaves, coriander leaves and peanuts. Chill while preparing the squid.
- Dry-roast the peppercorns in a small heavy frying pan for a few seconds, until aromatic. Tip into a mortar and crush coarsely with a pestle. Stir in the salt.
- Cut along one side of each squid tube and open it out flat. Remove any cartilage. With the tip of a small, sharp knife, score the inner side in a diamond pattern and then cut into 5cm squares. Pat the squid dry and dust with cornflour.
- Heat the oil in a wok over a high heat until hot. Dust the squid with cornflour. Stir-fry half the squid for 1-2 minutes, until tender. Tip into a paper towel lined bowl, then cook the remaining squid.
- Combine the squid and sprinkle with 2-3 teaspoons of the salt and pepper mixture or to taste.
- Divide the salad evenly between four serving plates and add the squid. Serve lemon wedges on the side.
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