3 - 4
- 40ml rice vinegar
- 18g brown sugar
- 1 clove garlic, finely chopped
- 1/2 fresh red chilli, deseeded and finely chopped
- 2 Tbsp fish sauce
- 2 Tbsp water
- 2–3 handfuls green salad
- 1/8 cucumber, shredded
- 1/8 daikon, shredded
- oil for deep-frying
- 3 squid tubes, scored and cut in rings
- 4 Tbsp rice flour
- lime zest
- chilli flakes
- sea salt
- deep-fried shallot and fresh mint leaves, to garnish (optional)
Suggested wine match - 2014 Waipara Hills Waipara Valley Riesling
From The Food Show 2015.
I love to have this salad as a refreshing summer lunch or as a side dish for dinner. You can prepare the dressing in advance, and the salad is best served contemporaneously with the freshly deep-fried squid.
To make the dressing, combine all dressing ingredients in a small bowl and stir well. Set aside.
To deep-fry the squid, pour oil into a small pot or wok and heat to 175–180°C. Coat squid lightly with rice flour then deep-fry in hot oil for a couple of minutes, or until squid floats on the surface and turns a light golden colour. Once squid is cooked, drain excess oil with kitchen paper and sprinkle with lime zest, chilli flakes and sea salt.
Combine green salad, cucumber and daikon in a large bowl. Pour dressing over and toss gently. Serve salad with hot squid on top, garnished with deep-fried shallot and fresh mint leaves (if using).