Salt and Pepper Squid or Calamari With Cucumber Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
|
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book. Ingredients:
500 g squid, cleaned hoods only |
1/2 teaspoon cracked black pepper |
1 teaspoon sea salt |
1/2 teaspoon lemon pepper seasoning |
1 tablespoon peanut oil |
1 lebanese cucumber, sliced thinly (about 130 grams) |
2 green onions, sliced thinly (also known as spring onions) |
250 g cherry tomatoes, halved |
1/3 cup roasted peanuts, chopped coarsely |
1/2 cup fresh mint leaves, loosely packed |
1 tablespoon red wine vinegar |
1 tablespoon peanut oil |
Directions:
1. Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
2. Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
3. Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
4. Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
|
|