Seared Squid with Cucumber Salad

13 Feb 2015

  • 500g of squid rings 
  • 1 clove of garlic, finely minced 
  • 1 tablespoon fish sauce 
  • 1 tablespoon vegetable oil
  • 2 japanese cucumbers cut into rounds, about 1 cm thick 
  • 2 tablespoons sugar 
  • 2 tablespoons lime juice 
  • 1 tablespoon soy sauce 
  • 1 teaspoon salt 1
  •  clove garlic, smashed 
  • 1 chilli padi, sliced into half (optional) 
    • 1/2 red onion, sliced thinly
  1. Season the squid in the fish sauce, vegetable oil and finely minced garlic, for at least 30 minutes.
  2. Heat up a large fry pan or wok over high heat. Add 2 tablespoons of vegetable oil. When oil is smoking hot, add the squid to the wok. Stir fry vigorously for 5 minutes as the squid will cook very quickly, remove from heat when the squid is browned.
  3. Mix the lime juice, sugar, soy sauce and salt together to form a liquid dressing, adding the rest of the vegetables to the dressing.
  4. Serve the squid together with the cucumber salad

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