Chilli Lime Squid Salad Recipes

CHILLI & LIME SQUID SALAD

Steps:

• Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
• Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
• When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
• Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.

CHILLI SALT AND PEPPER SQUID WITH FRESH LIME RECIPE

Steps:

• 1. First, clean and score the squid (see step-by-step guide below). 2. In a large bowl, combine flours, salt, chilli powder and Sichuan pepper. Add squid and toss to coat, shaking off any excess flour. 3. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the squid and deep-fry for about 1½ minutes or until just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining squid. 4. Arrange chilled lettuce cups on a platter and top with squid. Serve immediately with lime halves and fresh herbs. How to clean and score squid 1. Gently pull the head and tentacles away from the body and discard the entrails. 2. Cut the tentacles from the head just below the eyes. Reserve the tentacles and discard the head. 3. Remove and discard the fine, purplish-black membrane from the body. 4. Trim the side "wings" from the body and set aside. 5. Pull out the clear "backbone" (quill) from inside the body, then rinse body, tentacles and wings thoroughly and pat dry with kitchen paper. 6. Cut squid down the centre so that it will open out flat. 7. Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface, taking care not to cut right through the squid. Scoring squid makes it curl on contact with hot oil, while also allowing flavours to penetrate into the squid. 8. Cut the scored squid in half and then into four-centimetre strips. 9. Trim the reserved "wings", then cut in half. If you like this recipe, try Kylie Kwong's crispy king prawns with sweet and salty garlic sauce.

CALAMARI AND MANGO SALAD WITH CHILLI AND LIME DRESSING

Steps:

• Lay the calamari tubes on a double layer of paper towels. Remove the zest of 2 limes, then squeeze out the juice to make up ¼ cup.Combine the lime juice, lime zest, chilli and salt, to taste, in a small bowl and whisk until the salt has dissolved. Slowly add the canola oil and beat vigorously.Dry the calamari tubes with the paper towels and heat 1 T of canola oil in a frying pan.Fry half of the calamari tubes for 2 to 3 minutes. Repeat with the remaining calamari.Place the warm calamari in a bowl and pour over 2⁄3 cup of the chilli-lime dressing. Leave to marinate for 15 minutes.Pour the remaining dressing into a small jug or sauce boat and set aside. When you are ready to serve, use a slotted spoon to lift the calamari out of the marinade and combine with the mango and spring onion.Serve with crisp green leaves, lime wedges, a crusty loaf of bread and the rest of the dressing on the side.This recipe was created by Mariana Esterhuizen, the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.

CHILLI & LIME SQUID SALAD

Steps:

• Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
• Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
• When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
• Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.