Entrees

Baby squid and ruby grapefruit salad with red chilli dressing

Name: Spicy squid and grapefruit salad recipe
Yield: 4
Ingredients: 300g baby squid, cleaned and scored; 2 ruby grapefruit, segmented; 3 red shallots, thinly sliced; 2 stalks lemongrass, thinly sliced; 3 long green shallots, thinly sliced; 250.00 ml each coriander; Crispy garlic, to serve; 3 coriander roots, washed; 3 garlic cloves; 2 long red chillies, deseeded, chopped; 50.00 ml white sugar; 40.00 ml each fish sauce

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Baby squid and ruby grapefruit salad with red chilli dressing

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by Annita Potter

CHEF

Jan 10, 2024

Start off your summer soiree with this sensational seafood salad.

300g baby squid, cleaned and scored
2 ruby grapefruit, segmented
3 red shallots, thinly sliced
2 stalks lemongrass, thinly sliced
3 long green shallots, thinly sliced
1 cup each coriander and mint leaves
Crispy garlic, to serve

Red chilli dressing

3 coriander roots, washed
3 garlic cloves
2 long red chillies, deseeded, chopped
2 1/2 tbs white sugar
2 tbs each fish sauce and lime juice

Method

1.

For the dressing, using a mortar and pestle, pound the coriander root, garlic and chilli with a large pinch of salt flakes until a fine paste. Transfer to a jar and add remaining ingredients. Close lid and shake until sugar dissolves.
2.

Check seasoning; it should taste sweet, sour, spicy and salty. Blanch the squid, in batches, in a large saucepan of boiling salted water for 2 minutes, then cool in a large bowl of iced water. Drain and pat dry.
3.

Combine squid with the remaining ingredients in a large bowl. Drizzle over dressing and gently toss to coat. Serve immediately.