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.
Ingredients
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
vegetable oil
salt
For the dressing:
1 chili pepper
3 tablespoons sweet chili sauce
1 lime juice
3 tbsp. soy sauce
2 tbsp. sesame oil
salt
Step by step recipe
Step 1.
Finely chop the chili and combine with the rest of the ingredients for the dressing. Stir to blend.
Step 2
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.
Step 3.
Grate notches on the inside of the squid plate and slice the flesh into 3 cm wide diamond shapes.
Step 4
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.
Step 5.
Arrange the vegetables on plates, top with the calamari slices, pour the remaining dressing and serve.