Victorian strawberries pair well with seafood in this summer inspired dish, perfect for entertaining with friends.
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.
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.
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.
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.
Add cucumber and carrot ribbons, onion, snow pea shoots, mint, coriander to the strawberries and toss together.
Thread 2-3 of the squid strips on to each wooden skewer.
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.
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.
Nutritional analysis per serving (164 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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