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Thai-style Roasted Squid Salad

Fish Salad Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Energy: 316 kcal / serving

Instructions

  • 1.   Open the squid in half. Score the inside without cutting all the way through to create a crisscross pattern. Cut the squid into thick strips. Mix the squid, garlic, and oil in a large bowl, then season.
  • 2.   Cook the squid on a hot oiled griddle (or on a grill or barbecue).
  • 3.   Mix the ingredients for the salad dressing in a shaker.
  • 4.   Cook the trimmed asparagus, trimmed broccolini, and sugar snap peas separately in boiling water or steam.
  • 5.   Mix the squid, vegetables, herbs, and chili sauce in a large bowl. Serve the salad with lime wedges.

Ingredients for servings

  • 1 kg of squid
  • 2 garlic cloves
  • 1 tablespoon of peanut oil
  • 170 g of green asparagus
  • 175 g of broccolini
  • 200 g of snow pea
  • 1 handful of fresh mint
  • 1 handful of fresh coriander
  • 2 limes
  • Sauce au piment :
  • 1 chili pepper
  • 80 ml of lime juice
  • 1 tablespoon of peanut oil
  • 2 teaspoon of fish sauce
  • 2 teaspoon of brown sugar
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    316 kcal
    16 %
  • Fat
    10,19 g
    15 %
  • of which saturated
    1,88 g
    9 %
  • Carbohydrates
    13,54 g
    5 %
  • of which sugar
    5,9 g
    7 %
  • Protein
    39,7 g
    79 %
  • Fibers
    4,22 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.