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Ingredients
Squid Salad
- Ingredients
- 500 grams Cuttlefish (Tubes, ready to cook)
- 2 onions
- 1 handful Fresh herbs (Leaves of lemon balm, cilantro, mint and basil)
- 120 grams Cucumber
- 2 chili peppers
- 2 Tbsps Fish sauce
- 3 Tbsps Lime juice
- 2 tsps sugar
- 1 Tbsp sunflower oil
- salt
- 50 grams Shelled peanut (toasted, salted, finely chopped)
Rinse squid, spread on the work surface and score in a diamond pattern with a sharp knife, then cut into long pieces (about 2 x 6 cm) (approximately 3/4 x 2 inches). Bring slightly salted water to a boil and blanch squid for about 1 minute, drain and rinse in cold water, drain again.
Peel onions and cut into fine strips. Rinse herbs and shake dry. Peel cucumber and cut into fine strips. Rinse and halve chile peppers, remove seeds and ribs and chop finely.
Whisk fish sauce with lime juice, chile peppers and sugar. Season squid with salt and drizzle with oil, mix well. Grill under a hot broiler for about 8 minutes, stirring occasionally and watching carefully.
Mix squid with onions, cucumber and sauce. Add herbs and sprinkle with peanuts. Serve warm or cold.
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.6 g | (9 %) |