{squid salad}
Whenever we make the trip out to the Pyrmont fish markets, we're never disappointed. There's always taste testing and various specials on really fresh seafood. Sometimes I buy salmon, kingfish and tuna sashimi thinly sliced so I can make lots of nigiri (my favorite). This time we picked up a few hoods of Australian squid, as well as the freshest Aussie tiger prawns they had.
This recipe was inspired by all the eggplant and baby carrots we found on special at the fruit and veg store. You can use whatever salad ingredients you have in your fridge. Cherry tomatoes, cucumber, roast zucchini or capsicum would also go really well.
Squid Salad
1 large squid hood, cleaned
1/4 cup plain flour
1 tablespoon chilli flakes
pinch of salt & black pepper
Oil for frying
1 medium eggplant, sliced thinly
10 baby carrots
salad greens (I used baby spinach and rocket)
Vinaigrette
juice of 1 large lemon
2 tablespoons rice wine vinegar
2 tablespoons olive oil
salt
Heat oven to med-hot. Rub salt and olive oil into the eggplant, and place on a baking tray. Bake for 15-20 minutes, turning once.
Blanch carrots in boiling water for about 5 minutes until slightly tender but still bright orange.
Fill a supermarket fruit and veg bag with the flour, chilli flakes and S&P. Open up the squid tube by slicing length ways. Score the inside of the tube so it's all criss-crossy, then chop into pieces 1 by 2 inches. Put all the pieces in the bag and give it a good shake to coat.
Heat oil in a frying pan so it's nice and hot, and lay out the squid pieces (but don't overcrowd them). After about 3 minutes the pieces should be browned on one side, so turn them over. When the other side is brown, remove from the pan and place on a plate lined with paper towel.
For the vinaigrette, put all ingredients into a jar and shake well.
Assemble greens, eggplant, carrots, squid in a nice salad bowl, pour over the vinaigrette and enjoy!
Makes dinner for two big eaters!
Takes 30 mins
Cost $10
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