Salt and pepper squid
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Chinese five spice and chilli really take this salt and pepper squid to a whole new level. Serve with fresh green vegies and a drizzle of lemon juice.
Ingredients
Calamari or squid, raw
800 g, hoods, cleaned
Iceberg lettuce
1 leaf, shredded
Bean sprouts
150 g
Lebanese cucumber
2 medium, halved lengthways, thinly sliced
Green shallot(s)
1 individual, thinly sliced diagonally
Fresh coriander
½ cup(s), chopped
Avocado
1 large, sliced
Fish sauce
1 tsp
Peppercorn
2 tsp, blend, freshly ground (see tip)
Salt
1½ tsp
Dried chilli flakes
½ tsp
Chinese five spice
½ tsp
Olive oil
1 tbs
Lemon(s)
1 medium, wedges to serve
Instructions
1
Cut squid hoods in half lengthways from opening to tip. Place flat, inside facing up, and score diagonally. Cut into 4cm pieces. Chill in a large bowl until ready to cook.
2
Place lettuce, sprouts, cucumber, shallot, coriander and avocado on a serving platter. Splash (or sprinkle or drizzle) fish sauce over top.
3
Remove squid from fridge and pat dry with paper towel. Add ground pepper, salt, chilli and Chinese five spice to bowl. Toss to coat squid with spice mix.
4
Heat oil in a wok over high heat. Cook squid in 3 batches, turning occasionally, for 2-3 minutes or until golden. Serve salad and lemon wedges.
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