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Chilli-lime squid with herb salad

Name: Chilli-lime squid with herb salad
Prep time: 80 min
Cook time: 5 min
Total time: 85 min
Yield: 6
Cuisine: /asian
Ingredients: 600g squid, cleaned; 2 limes, rind grated, juiced; 2.00 tablespoon grated palm sugar*; 3 garlic cloves, crushed; 2 tablespoons sweet chilli sauce; 15ml (3 teaspoons) soy sauce; 40ml (2 tablespoons) peanut oil; 1 garlic clove, crushed; 1 long red chilli, seeded, thinly sliced; 1 lime, juiced; 40ml (2 tablespoons) fish sauce; 60ml (1/4 cup) seasoned rice vinegar*; 20ml (1 tablespoon) peanut oil; 2 x 100g packet baby Asian salad leaves*; 6 radishes, very thinly sliced; 1/2 cup mint leaves, torn; 1/2 cup coriander leaves; 2 tablespoons peanuts, roasted, chopped

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Aromatic herb salad is the perfect complement to succulent chilli-lime squid.

600g squid, cleaned
2 limes, rind grated, juiced
1 tablespoon grated palm sugar*
3 garlic cloves, crushed
2 tablespoons sweet chilli sauce
15ml (3 teaspoons) soy sauce
40ml (2 tablespoons) peanut oil

Herb salad

1 garlic clove, crushed
1 long red chilli, seeded, thinly sliced
1 tablespoon grated palm sugar*
1 lime, juiced
40ml (2 tablespoons) fish sauce
60ml (1/4 cup) seasoned rice vinegar*
20ml (1 tablespoon) peanut oil
2 x 100g packet baby Asian salad leaves*
6 radishes, very thinly sliced
1/2 cup mint leaves, torn
1/2 cup coriander leaves
2 tablespoons peanuts, roasted, chopped

Method

1.

Score the skin with a sharp knife and cut the squid into bite-size pieces. Place the flesh and tentacles in a bowl.
2.

Combine lime rind and juice, sugar, garlic, sauces and oil. Season and pour over the squid. Set aside to marinate in the fridge for 30 minutes.
3.

To make the salad, combine the garlic, chilli, sugar, lime juice, fish sauce and rice vinegar. Whisk in the oil, to combine. Set aside. Toss salad leaves, radishes and herbs together.
4.

Heat barbecue to high. Cook squid for one minute or until cooked. Add to salad mixture, toss in dressing and garnish with peanuts.