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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
4 small squid (cleaned) |
1 tablespoon roasted chili paste |
1 teaspoon sunflower oil |
1 teaspoon chopped gingerroot |
1 teaspoon chopped garlic |
1 teaspoon honey |
1 lime, juice of |
1 tablespoon fish sauce |
2 tablespoons sunflower oil |
1 teaspoon sesame oil |
1 cucumber |
4 spring onions |
1 medium bell pepper (deseeded & sliced lengthways) |
2 tablespoons mint |
2 tablespoons coriander |
1 red thai chile |
mixed salad green |
sesame seeds |
Directions:
1. Score the squid on a chopping board. Place in a bowl with the roasted chilli paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown.
2. In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey and lime and mix well. Whisk in the sunflower and sesame oil.
3. Chop the cucumber, pepper, spring onions and chilie peppers and place in a bowl with mixed salad leaves, mint and coriander.
4. Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
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