Panfried baby squid with cucumber and spring onion marinated in a lime and wasabi vinaigrette
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- Carb Conscious Pescatarian
- 10 minutes
- 5 minutes
- Scali Blanc 2008
Ingredients
- 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
Cooking Instructions
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.
Comments