Squid, Mint and Coriander Salad
How to make
Cut along one side of each squid pouch and open out flat. Score the inner side into a diamond pattern with the tip of a small sharp knife, cut squid into small 5cm squares. Separate the tentacles if large. Season with a little salt & pepper.
In a small cup, cover the chilli slices with vinegar and steep for ½ hour.
Heat the oil in a wok. Add the squid and stir-fry for 2 mins. Transfer to a plate, sprinkle with cayenne pepper and leave to cool, (not refrigerated).
To serve, toss together the lettuce, spring onions, mint and coriander and arrange on a platter. Scatter the squid on top, together with any oil left in the pan.
Mix together the remaining dressing ingredients and add the chilli slices, (keeping the vinegar for another time if liked). Spoon the dressing over the squid and leaves.
8 oz. prepared small squid
2 Tbsps. groundnut oil
Pinch cayenne pepper
4 little gem lettuces, leaves separated
4 spring onions, finely shredded
Handful of mint leaves
Handful of coriander sprigs
Salt and ground black pepper
1 red chilli, sliced thinly into rings
2 fl oz. white wine vinegar
Juice of 1 lime
2 Tbsps. water
2 Tbsps. Thai fish sauce
½ tsp. caster sugar
1 lemongrass stalk, trimmed and core finely chopped