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Vietnamese Squid Salad

Blog

Vietnamese Squid Salad

Impress everyone at the table with this easy and mouth-watering appetiser full of sweet and tender squid on a bed of refreshing and herby salad. 

Ready in 30 mins (10 Servings)

Ingredient

Ingredients:
1 pkt Seagift Squid Tube (1kg)
2 Tbsp Cooking oil

Salad Ingredients
2 cup Chinese white cabbage
2 cup Carrot
1 cup Peeled cucumber (finely sliced diagonally)
4 Tbsp Mint, & coriander leaves, roughly chopped
4 Tbsp Thai basil leaves, roughly torn
1 cup Roasted & crushed peanuts
2 cup Bean sprouts
1 cup Finely chopped red bell pepper

Dressing
2 Tbsp Finely diced ginger
2 tsp White sugar
3 Tbsp White vinegar
4 Tbs Fish sauce & lime juice
2 Red chilli, seeded and chopped

Procedures

Methods:
1. Use half packet of squid (~500g). Cut squid into 6cm X 2cm pieces and score in a criss-cross pattern.
2. Pound diced ginger and sugar into fine paste. Add remaining dressing ingredients to the paste, stir and then set aside.
3. Heat oil in a wok and stir fry squid for 2 minutes or until just tender.
4. Remove and drain well on paper towel and sprinkle a dash of salt.
5. Combine all salad ingredients in a bowl with the hot squid and pour the dressing and mix well.
6. Transfer the salad to a serving plate and serve immediately.
Tips: Refrigerate the dressing while preparing the salad. You can use roasted cashew nuts in lieu of peanuts.

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