- 3 large squid tubes, cleaned
- 1 clove garlic
- 2cm piece ginger, grated
- 1 long red chilli, finely sliced
- Finely grated zest of 1 lime
- 1 tablespoon oil
- 1/2 cup coriander leaves
- 200g rocket leaves
- 1 red onion, finely sliced
- 2 tomatoes, de-seeded and finely chopped
- 1 cucumber, peeled into ribbons
- 1/4 cup finely grated palm sugar or brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 clove garlic, crushed
- Juice of 1 lime
Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.
Roughly chop 1/3 cup coriander and reserve the rest. Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible. Combine dressing ingredients in a bowl.
Gently combine the rocket with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrrange on a serving platter.
Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.
This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.