Squid salad with pineapple
2 tbs, (rice wine)
Calamari or squid, raw
500 g, cleaned, cut into 5mm thick rings
2 cup(s), (1/2 small), peeled, thinly sliced
2 baby, thinly sliced
1 medium, halved, thinly sliced
250 g, halved
1 cup(s), (80g)
Fresh red chilli
1 whole, thinly sliced
- Place oil, vinegar, juice and fish sauce in a small bowl and stir until well combined.
- Preheat a barbecue or chargrill over medium heat. Add squid and pineapple and cook for 2-3 minutes each side or until golden. Transfer to a large bowl. Add dressing, fennel, cucumber, tomatoes, bean sprouts, chilli, mint and coriander. Toss gently to combine.