Salt and pepper squid with cucumber salad is a healthy dish that you can prepare in minutes. It is a fusion of Asian and Western cuisine which is great for lunch or dinner. It goes perfectly well with white wine.
500g cleaned squid
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1/2 teaspoon lemon pepper seasoning
1 tablespoon peanut oil
For the cucumber salad:
1 cucumber, sliced thinly
150g cherry tomatoes, halved
1/3 cup roasted unsalted peanuts, chopped coarsely
1/2 cup loosely packed fresh mint leaves
1 tablespoon red wine vinegar
1 tablespoons peanut oil
Clean the squids by removing the ink sacs and remove the heads. Â Cut them on the side and open it. Using a small sharp knife, score the inside and make a diagonal pattern without cutting all the way through. Slice into 8 pieces.
Next make the cucumber salad by combining the cucumbers, onions, tomatoes, nuts and mint in a medium sized bowl. Add the vinegar and oil. Gently toss until the vegetables are coated.
Combine the salt, pepper and lemon pepper seasoning. Sprinkle it over the squid.
Heat the oil in a wok over medium heat. Stir-fry squid in batches or until they curl and they are cooked through, around 2-3 minutes. Serve the squid immediately with cucumber salad.
Photo Courtesy Of: Â thebaron03