Cost per serving $1.00 view details
- 225 gm Prepared small squid
- 2 Tbsp. Groundnut oil
- Â Â Good healthy pinch cayenne pepper
- 2 tsp Long grain rice
- 1 x Romaine lettuce heart, cut across
- Â Â Into wide strips
- 4 x Spring onions, trimmed, halved and
- Â Â Finely shredded
- 1 handf mint leaves
- 1 handf coriander leaves
- 1 x Red finger chilli, thinly sliced into rings
- 50 ml White wine vinegar
- 1 x Lime, juice of
- 2 Tbsp. Thai fish sauce
- 2 Tbsp. Water
- 1/2 tsp Caster sugar
- 1 x Lemongrass stalk, outer leaves
- Â Â Removed and core, very finely minced
- 1 Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small sharp knife and cut the squid into 5cm/2" squares. Separate the tentacles, if large. Season with salt and pepper.
- 2 For the Dressing: Cover the chilli slices with vinegar and leave to steep for half an hour.
- 3 Heat the oil in a wok. Add in the squid and stir-fry for two min.
- Transfer to a plate, sprinkle with the cayenne and cold, but do not chill.
- 4 Heat a small heavy-based frying pan over a high heat. Add in the rice and toss for a few min till richly browned and smelling nutty. Tip into a mortar or possibly mug and lb. it with a pestle or possibly the end of a rolling pin to break up. Do not grind into a fine pwdr.
- 5 To serve, toss together the lettuce, spring onions, mint and coriander leaves and spread on a large oval platter. Scatter over the squid and any oil left in the pan.
- 6 Lift the chilli slices out of the vinegar and mix with the rest of the dressing ingredients. Spoon over the squid and sprinkle with roasted rice.
- Serve straight away.
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|Amount Per Serving||%DV|
|Serving Size 122g|
|Recipe makes 4 servings|
|Calories from Fat 67||50%|
|Total Fat 7.6g||10%|
|Saturated Fat 1.35g||5%|
|Trans Fat 0.0g|
|Total Carbs 6.18g||2%|
|Dietary Fiber 0.8g||3%|