Chilli Squid With Japanese Wakame Salad
January 22nd 2011 10:18
Ingredients
30ml (1floz) Sesame oil
450g (1lb) Squid tubes cleaned
1 tsp Salt
1 tsp Pepper
1 tsp Chili paste
150g (6oz) Wakame salad
100g (4oz) Cashews (optional)
Peel the membrane from the squid tubes as demonstrated in my previous post, ‘Two chef secrets for tender calamari’.
Insert a knife into the squid tubes, cut them along one side and open them to make flat sheets.
Using the tip of the knife, score the inner side of the sheets diagonally about 1cm apart without cutting right through. Score them diagonally in the other direction.
Cut the sheet down the middle, then cut each in half crossways to make four smaller rectangles.
Cut rectangles diagonally in half to make eight triangles.
Soak the triangles in milk with a bit of kiwi fruit for half an hour, or better yet, overnight. Kiwifruit has an enzyme that acts on the proteins in squid to soften it.
Drain and rinse the squid triangles.
Heat the oil in a heavy based pan.
Add the squid triangles.
Immediately add the salt pepper and chili.
Fry the squid for about 3 minutes, turning or stirring them once or twice.
Add the cashews if desired.
Arrange the cold wakame salad in a bowl
Top the salad with the chilli squid and cashews.
Decorate with toasted sesame seeds and serve immediately
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