Salt and Pepper Squid or Calamari With Cucumber Salad Recipe #211004
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
by Chef floWer
26 min | 20 min prep
SERVES 4
Squid
- 500 g squid, cleaned hoods only
- 1/2 teaspoon cracked black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon lemon pepper seasoning
- 1 tablespoon peanut oil
Salad
- 1 lebanese cucumber, sliced thinly (about 130 grams)
- 2 green onions, sliced thinly (also known as spring onions)
- 250 g cherry tomatoes, halved
- 1/3 cup roasted peanuts, chopped coarsely
- 1/2 cup fresh mint leaves, loosely packed
- 1 tablespoon red wine vinegar
- 1 tablespoon peanut oil
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.
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5 stars