Try this quick and easy grilled calamari salad recipe.
INGREDIENTS:
- 300 grams / 10 oz Squid (Sotong) tubes, cleaned
- 2 tablespoons / 1 fl oz Olive oil
- 2 unripe Mangoes, peeled and cut into thin strips
- 2 ripe Mangoes, peeled, seeded and cut into thin strips
- 8 Shallots (Red onion), peeled and thinly sliced
- 2 Tomatoes, seeded and thinly sliced
- 2 Kaffir lime leaves (Makrut, daun limau Purut), shredded
- 1 Lemongrass (Serai), thinly sliced
- 2 teaspoons Fish sauce
- 6 tablespoons / 3 fl oz grated Palm sugar (Gula melaka), to taste
- 2 Limes (Limau nipis), squeezed for juice
- Handful Mint leaves (Daun pudina), shredded
- Ground White pepper - to taste
- Garnish Ingredient - to be roughly pounded
- 225 grams / &frac712; oz / &frac112; cups dried Shrimps (Hebi, Udang Kering), rinsed clean, soaked in water to soften and drained
- 5 Bird's eye chilli (Cili Padi), sliced
- 2 Tomatoes, diced
METHOD:
- Carefully slice open a squid tube so it can lie flat and cut a lattice pattern on the softer, internal surface or slice squid tubes into thin circles. Repeat the same for other squids.
- Season the squids with white pepper and sugar to taste, then leave to marinate for 20 minutes.
- Place garlic in a mortar and pestle and pound to a form a rough paste.
- Add diced fresh tomatoes and dried shrimps and pound till well combined.
- Remove paste and place in a large mixing bowl, add in palm sugar, fish sauce, chillies, lemongrass, kaffir lime, shallots, unripe and ripe mangoes, and sliced tomatoes.
- Heat a pan over high heat. Add olive oil to the squid (not the pan) and fry till just cooked.
- Place cooked squid into mixing bowl with salad ingredients.
- Add in lime juice and mint leaves, and toss with the dressing till all ingredients are evenly mixed.
- Divide into individual serving portions. Serve immediately.
