With its hint of chilli, crunch from the nuts and slight saltiness from the shrimp paste, this squid salad is a taste sensation. You'll find squid at your local supermarket, and it's great to have in the freezer ready for an occasion just like this. Kale, like spinach, will wilt quickly and needs just a quick toss in the pan. It is best served immediately. If you don't have access to kale, spinach will be fine. The squeeze of lime is imperative.
Ingredients
| 1 | Red chilli, roughly chopped |
| 3 | Garlic cloves, chopped |
| 1 tsp | Ginger, grated |
| ¼ cup | Roasted cashew nuts |
| 1 | Spring onion, chopped |
| 2 tsp | Shrimp paste, available from supermarkets and Asian stores |
| ¼ cup | Coconut oil, or olive oil |
| 400 g | Squid tubes, scored, small tubes left whole (Main) |
| 120 g | Kale leaves, washed, and large stalks removed |
| 2 | Limes, 1 for garnish |
| 1 to taste | Sea salt |
AdvertisementAdvertise with NZME.
Directions
- Into a mortar and pestle, place garlic, chilli, ginger, nuts and spring onion. Crush until mixed together. Add shrimp paste and half the oil and mix again.
- Place squid into a large bowl and pour over the paste. Rub well and refrigerate for at least 30 minutes.
- When ready to cook the squid, heat the remaining oil to a high heat in a frying pan. Add squid and cook for 30 seconds.
- Then add the kale and toss until wilted, approximately 1 minute. Squeeze over the juice of 1 lime.
- Serve immediately with a sprinkling of salt. Garnish with the other lime.
Watch
If you're buying fresh squid, watch thisvideo to learn how to prepare it.
