This refreshing salad is all about texture –crisp green apple and bean sprouts and firm squid inside soft lettuce leaf cups.
650g Loligo Squid, cleaned
1 lime, zest finely grated, juiced
1 medium red chilli, seeded and finely chopped
1 clove garlic, crushed
1 granny smith apple
1 cup bean sprouts, trimmed
⅓ cup coriander leaves, roughly chopped
⅓ cup mint leaves, roughly chopped
2 green onions, finely sliced on the diagonal
12 baby cos lettuce leaves
1½ tablespoons lime juice
1½ tablespoons fish sauce
1½ tablespoons grated palm sugar
¼ cup vegetable oil
Cut Squid hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into bite-sized pieces. Cut tentacles into sections. Combine lime juice and zest, chilli and garlic. Toss through squid, cover and set aside to marinate for 30 minutes.
Heat a barbecue or char-grill plate until very hot.
Meanwhile, make Dressing: combine all ingredients in a large bowl.
Barbecue Squid, in batches if necessary, until it just turns white. Remove from grill and toss with dressing. Set aside to cool.
Cut apple into thin matchsticks and mix through squid with bean sprouts, coriander, mint and green onion.
Spoon Squid mixture into lettuce leaves and serve.
Cuttlefish, Gould’s Squid, Octopus (omit scoring, cut into quarters).