less than 30 mins
10 to 30 mins
Try Atul Kochhar’s delicious squid starter – it’s on the table in less than 30 minutes.
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For the salad, place the mint, micro cress, salad leaves, apple and peanuts into a bowl and mix until well combined.
Blend the lemongrass, galangal, lime juice, sweet chilli sauce, fish sauce and palm sugar to a purée in a food processor.
Pour the dressing over the salad and mix until well combined. Set aside.
For the squid, mix the soy sauce, chilli sauce, honey, vinegar, and oyster sauce together in a bowl until well combined. Set aside.
Heat the vegetable oil in a wok over a high heat until smoking. Add the ginger, garlic and squid and stir-fry for 2-3 minutes. Stir in one tablespoon of water.
Add the soy sauce mixture to the wok and stir until well combined. Stir in the onion, dried chillies, cashew nuts and spring onions and cook for a further 2-3 minutes.
To serve, spoon the salad onto serving plates and top with the squid. Garnish with the extra spring onions and cashew nuts.
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