Salt and Pepper Squid with Cucumber Salad
Ingredients
- 500gr cleaned squid hoods
- ½ tsp. cracked black peppercorns
- ½ tsp lemon pepper seasoning
- 1 tsp. sea salt
- 1 tbsp. peanut oil
- CUCUMBER SALAD
- 1 (130g) Lebanese cucumber, sliced thinly
- 2 shallots, sliced thinly
- 250g cherry tomatoes halved
- ⅓ cup roasted peanuts, chopped coarsely
- 1 tbsp. peanut oil
- 1 tbsp red wine vinegar
- ½ cup fresh mint leaves
Instructions
- Cut the squid hoods along one side and open out.
- Score the inside of the hoods with a small sharp knife in a criss-cross pattern without cutting all the way through, this will allow the squid to curl during cooking.
- Cut each hood into eight pieces.
- Sprinkle the squid with combined pepper, salt and lemon pepper seasoning.
- Heat the oil in a wok or large pan.
- Stir-fry the squid, in batches, until curled and just cooked through.
- Serve with cucumber salad; Combine cucumber, shallot, tomatoes, peanuts and mint.
- Add the combined vinegar and oil and mix through gently.
Serves 6 as an entrée or 4 as main meal.