This colourful salad makes a great light meal on its own. It could also be combined with other Asian dishes, such as a curry and soup, and steamed rice for something more substantial.
Serves 6 as an entrée
- 750g squid, cleaned (or use squid tubes only)
- 1 bunch thin green asparagus, trimmed (see notes)
- 1 yellow capsicum
- 1 red capsicum
- 250g sugar snap peas
- 1 red shallot, finely sliced (see notes)
- 1 cup coriander leaves
- 1 cup Vietnamese mint leaves
- 1 cup Thai basil leaves
- ¼ cup vegetable oil
- 1½ tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sambal oelek (see notes)
To make Chilli Marinade, simply combine ingredients.
Slice squid tubes into thin strips and cut tentacles into 8cm lengths. Mix squid through Chilli Marinade, cover and set aside for 30-60 minutes.
Meanwhile, slice asparagus, on the diagonal, into 3 or 4 pieces. Cut capsicum into thin slices, the same size as squid strips. Slice sugar snap peas in half lengthways. Place asparagus, capsicum and sugar snap peas into a bowl. Strain marinade from squid over vegetables and toss well to coat.
Heat a wok over a high heat, add vegetables and marinade and stir-fry for a few minutes, until slightly softened, remove to a bowl. Add squid to the wok, toss for a minute or so, until it just turns opaque. Add to vegetables, add shallot, coriander, Vietnamese mint and basil and toss to combine.
Arrange in a wide bowl and serve.
Notes: If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. If red shallots are unavailable, use ½ large golden shallot. Sambal oelek is an Asian paste of salt and chillies and is a quick way to get a chilli kick into any dish, not just Asian ones. Substitute 1 small red chilli finely chopped if you prefer.
Alternative species: Cuttlefish, calamari.
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