Ingredients:
- Large Squid Tubes – 2, cleaned
- Garlic – 1/2 tsp, crushed
- Ginger – 1/2 tsp, crushed
- Fresh Chilli – 1/2 tsp, crushed
- Water – 1 tblsp
- Fish Sauce – 3 tsp
- Bean Thread Noodles – 150 gms
- Peanut Oil – 1 tblsp
- Chilli Lime Dressing
- Small Onion – 1, cut into thin wedges
- Spring Onions – 3, shredded
- Carrot – 1, peeled and cut into matchsticks
- Red Capsicum – 1, cut into matchsticks
- Bean Sprouts – 1 cup, blanched and refreshed
- Cucumber – 1, thinly sliced
- Fresh Basil Leaves – 1/4 cup
- Fresh Coriander Leaves – 1/4 cup
- Fresh Mint Leaves – 1/4 cup
- Red Chilli – finely shredded, for garnish
Method:
- Slit open the squid and using a sharp knife score the inner surface in a criss-cross of shallow cuts.
- Cut into 3 cm pieces and marinate for 20 minutes with the crushed garlic, ginger and chilli, 1 tblsp water and fish sauce.
- Soak the bean thread noodles in hot water for about 12 minutes, to soften.
- Heat a heavy-based pan and brush with the peanut oil.
- Over very high heat, cook the squid for 40 to 60 seconds, turning and moving constantly.
- The pieces should curl up and turn white.
- Remove and transfer to a bowl.
- Add half the dressing and set aside to cool.
- In a salad bowl, combine the onions, carrot, capsicum, bean sprouts and cucumber.
- Tear the basil and mint leaves in half, then add most of the herbs to the salad.
- Drain the noodles thoroughly.
- Cut them into 6 cm lengths.
- Add to the salad with the remaining dressing.
- Pile salad onto plates and place a few curls of squid on each.
- Garnish with the remaining herbs and shredded chilli.