Grilled Squid Salad
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Grilled Squid Salad
Recipe by Louis Tikaram
Ingredients
250gr or 2 large, cleaned squid tubes
1 tablespoon olive oil
½ tablespoon kecap manis (sweet soy)
Pinch of sea salt
1 cup shredded cabbage
1/2 cup julienned carrots
1/4 cup sliced cucumber
1 red chilli, seeds removed and sliced
1/4 cup sliced red breakfast radish
1 teaspoon grated ginger
2 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon brown sugar
2 tablespoons chopped green onions
1 tablespoon roasted white sesame seeds
METHOD
In a mixing bowl combine the squid tubes, sweet soy, salt and oil then allow to marinate for a few minutes while you heat up a grill plate or barbeque.
Once the grill is hot, add the squid and cook for a few minutes either side till almost cooked, you don’t want to over cook the squid and a little rare is good to keep it tender, the sweet soy will help to caramelize the squid, so you don’t have to cook it too much.
Remove from the heat and slice it up ready to toss into the salad.
In another medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar and grated ginger. Then, add the hot sliced squid to the dressing and toss.
In a large bowl, combine the shredded cabbage, julienned carrots, sliced chilli, sliced cucumber, and sliced radishes.
Pour the squid & dressing over the vegetable mixture and toss well to coat.
Transfer to serving plate and garnish the with chopped green onions and sesame seeds.
