Save A vibrant and refreshing salad featuring tender squid tossed in a zesty chilli-lime dressing, garnished with fresh herbs and crispy shallots for a delightful crunch. This Asian fusion dish is a perfect balance of heat, tang, and sweetness, making it an ideal choice for a light yet satisfying meal.
Save The key to this salad is the contrast of textures, from the tender, lightly charred squid to the crisp julienned carrots and the final crunch of fried shallots. It is as visually stunning as it is delicious, bringing a burst of color to your dining table.
Ingredients
- Squid
- 500 g cleaned squid tubes, sliced into rings
- 1 tbsp vegetable oil
- Dressing
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp light soy sauce (use gluten-free if needed)
- 1 tbsp palm sugar or light brown sugar
- 2 red chillies, finely sliced
- 2 garlic cloves, minced
- Salad
- 100 g mixed salad leaves (e.g., rocket, baby spinach, coriander)
- 1 small cucumber, seeded and sliced into half-moons
- 1 medium carrot, julienned
- 1 small red onion, thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh coriander leaves
- Garnish
- ¼ cup crispy fried shallots (store-bought or homemade)
- 1 lime, cut into wedges
Instructions
- Step 1
- Pat the squid dry with paper towels. Toss with vegetable oil and a pinch of salt.
- Step 2
- Heat a grill pan or skillet over high heat. Sear the squid in batches for 1–2 minutes until just opaque and lightly charred. Remove from heat and let cool slightly.
- Step 3
- In a small bowl, whisk together fish sauce, lime juice, soy sauce, palm sugar, chillies, and garlic until the sugar is dissolved.
- Step 4
- In a large bowl, combine salad leaves, cucumber, carrot, red onion, mint, and coriander. Add the squid and drizzle with the dressing. Toss gently to coat.
- Step 5
- Divide the salad among serving plates. Top with crispy fried shallots and serve with lime wedges.
Zusatztipps für die Zubereitung
To ensure the squid stays tender, it is crucial to use a very high heat and cook it quickly. Overcooking can make the squid rubbery, so aim for just a minute or two until opaque. Always pat the squid dry before cooking to achieve a nice char.
Varianten und Anpassungen
For extra heat, you can add more sliced chillies or a dash of chilli oil to the dressing. If you want to vary the protein, this salad works beautifully with grilled prawns or even grilled chicken breast. Ensure you use gluten-free soy sauce if necessary.
Serviervorschläge
Serve this salad immediately while the squid is still warm for the best experience. It pairs exceptionally well with a crisp Riesling or a Sauvignon Blanc. Always provide extra lime wedges on the side for guests who enjoy a more zesty profile.
Save This Chilli-Lime Squid Salad is an impressive dish that brings together the best of fresh, healthy ingredients and bold Asian-inspired flavors. It is sure to be a favorite for anyone who appreciates a bright, zesty, and crunchy meal.
Recipe FAQs
- → How do I cook the squid to keep it tender?
Pat the squid dry and sear quickly on high heat for 1–2 minutes until just opaque and lightly charred to keep it tender.
- → Can I use alternative proteins instead of squid?
Prawns or grilled chicken can be substituted for squid to suit your preferences without losing flavor balance.
- → What gives the dressing its zesty flavor?
The combination of fresh lime juice, fish sauce, soy sauce, palm sugar, chillies, and garlic creates a bright and tangy dressing.
- → Are there ways to add more heat to this dish?
Adding extra chillies or a dash of chilli oil can increase the heat level.
- → What is the purpose of using crispy fried shallots as garnish?
The crispy fried shallots add a delightful crunch and a subtle caramelized flavor that contrasts the fresh herbs.