Victorian strawberries pair well with seafood in this summer inspired dish, perfect for entertaining with friends.


  • 12 baby squid, about 1.5-2kg, cleaned

  • 1tbsp olive oil

  • 1 x 250g punnet Victorian Strawberries, washed and hulled

  • 1 continental cucumber

  • 1 red onion, peeled and thinly sliced

  • 1 medium carrot, peeled

  • 1 cup snow pea shoots, rinsed and drained

  • 1/2 bunch mint leaves, chopped

  • 1/2 bunch coriander, chopped

  • 1/2 cup peanuts, toasted and roughly chopped

  • Lime wedges to serve

  • Wooden skewers (about 18)

  • Marinade/Dressing

  • 60g palm sugar, grated

  • 2 tbsp hot water

  • 2 tbsp fish sauce

  • 100ml lime juice

  • 1 clove garlic, crushed

  • 1 long red chilli, thinly sliced with the seeds (optional)


  • 1.

    Cut the squid tubes open and score a diamond pattern on inside of tubes and dry thoroughly with paper towel. Cut each squid into three long even strips. Refrigerate in a large bowl while you make the dressing/marinade.

  • 2.

    Put the palm sugar and hot water in a small pot and heat gently to dissolve the sugar. Pour into a medium bowl and whisk in fish sauce, lime juice, garlic and chilli.

  • 3.

    Pour oil and 2-3 tbsp of the dressing over the squid and coat evenly, leave to marinate for 10 minutes. Do not leave any longer as the lime will start to cook the squid and it may toughen.

  • 4.

    Cut the strawberries into quartered wedges, place in a large bowl. Using a vegetable peeler, peel the cucumber into thin ribbons down to the seeds. Discard the seeds. Peel the carrot into thin ribbons as well.

  • 5.

    Add cucumber and carrot ribbons, onion, snow pea shoots, mint, coriander to the strawberries and toss together.

  • 6.

    Thread 2-3 of the squid strips on to each wooden skewer.

  • 7.

    Cook squid skewers on pre-heated, oiled BBQ over high heat for 1-2 mins each side until just cooked. Grill lime wedges for a caramelised finish.

  • 8.

    Toss the remaining dressing through the salad and serve evenly onto 4 plates. Top with the grilled squid and sprinkle with toasted peanuts. Serve immediately with grilled lime wedges.

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