Squid in Asian cuisine is a frequent guest, as well as other seafood.This dish with squid will go both to feast and to peace: Asian salad can be prepared for lunch and for a festive feast.
400 g of peeled squid filets
3 pickled bell peppers
200 g cucumbers
200 g zucchini
1 medium bundle of green onions
A big handful of sunflower seeds
For the dressing:
1 chili pepper
3 tablespoons sweet chili sauce
1 lime juice
3 tbsp. soy sauce
2 tbsp. sesame oil
Step by step recipe
Finely chop the chili and combine with the rest of the ingredients for the dressing. Stir to blend.
Slice cucumber and zucchini into thin slices. Slice the green onions thinly and slightly obliquely. Pepper in long julienne slices. Mix all sliced ingredients with the sprouts and 2/3 of the dressing.
Grate notches on the inside of the squid plate and slice the flesh into 3 cm wide diamond shapes.
Heat a frying pan with 1 tbsp vegetable oil and a little salt. Place the calamari and fry for 3 to 4 minutes, turning once.
Arrange the vegetables on plates, top with the calamari slices, pour the remaining dressing and serve.