Main Meals

Panfried baby squid with cucumber and spring onion marinated in a lime and wasabi vinaigrette

10 minutes
5 minutes
Wine/Spirit Pairing
Scali Blanc 2008

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  • 500 g baby squid (with tentacles) cleaned
  • 50 g butter
  • 2 heads baby cos lettuce
  • Sea salt
  • Ground black pepper
  • 8 salad onions slivered
  • 1 English cucumber thinly sliced
  • 4 limes
  • 2 t wasabi paste
  • ¼ cup olive oil
  • 3 T rice-wine vinegar
  • For the vinaigrette, whisk together
  • 4 limes
  • 2 t wasabi paste
  • ¼ cup olive oil
  • 3 T rice-wine vinegar

Separate the tentacles from the tubes of baby squid. In a pan over a high heat, heat the butter, then flash-fry both the tubes and tentacles until tender.

Tear each head of lettuce in half and top with the squid. Season to taste and serve with the salad onion slivers and cucumber slices drenched in the lime-and-wasabi vinaigrette.
Cook’s note: To clean the squid, hold firmly and gently remove the head from the body, being careful not to pierce the ink sack. The innards should come away with the head.

Cut the tentacles away from the head below the eyes and discard the eyes. Pull out the clear, plastic-looking cartilage from the top of the body and pull off the outer skin. Rinse well and drain.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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