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Peter Evans

BBQ squid salad

Serves 1

Ingredients

  • 150 g cleaned and scored squids
  • ½ cucumber sliced thinly lengthways
  • 1 cup bean sprout
  • 1 banana chilli sliced thinly lengthways
  • 2 tablespoons roasted crushed cashews
  • 10 leaves thai basil
  • 5 vietnamese mint leaves
  • 10 sprigs coriander
  • 2 tablespoons palm sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
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Method

  1. In a saucepan melt the palm sugar then add in the fish sauce & limejuice and taste.
  2. If any one flavour is too overpowering then increase the others.
  3. Fry the squid on the bbq with a touch of oil, or in a frying pan.
  4. Mix all ingredients together and dress with the palm sugar dressing.
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