Best Chilli Lime Squid Salad Recipes

SPICY THAI SQUID WITH CHILES AND CILANTRO

Spicy Thai Squid With Chiles and Cilantro image

This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.

Provided by Melissa Clark

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound cleaned squid
2 tablespoons peanut oil
Salt
1 tablespoon lime juice
1/2 teaspoon finely grated lime zest
2 teaspoons Asian fish sauce
1 small shallot, peeled and finely chopped
1 jalapeño, seeded if desired, and minced
2 tablespoons roughly chopped cilantro
Cucumber rounds or shot glasses, for serving
Chopped roasted peanuts, for serving (optional)

Steps:

Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram

SALT & PEPPER SQUID WITH ROAST CHILLI DRESSING

Salt & pepper squid with roast chilli dressing image

This sophisticated recipe puts a new spin on party food, great for a family celebration

Provided by John Torode

Categories Starter

Time 25m

Yield Serves 6 with other dishes

Number Of Ingredients 9

Ingredients

500g (cleaned weight) medium-size squid
2 tsp white peppercorns
4 tsp flaky sea salt
100g plain flour
groundnut or vegetable oil , for frying
1 long dried chilli , roasted and deseeded
1 tbsp palm sugar or light muscovado sugar
juice 1 lime
50ml fish sauce

Steps:

Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.

Nutrition Facts : Calories 191 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 4.87 milligram of sodium

SAUTEED SQUID WITH CHILES, MINT AND LIME

Sauteed Squid with Chiles, Mint and Lime image

Provided by Melissa Clark

Categories dinner, quick, weekday, main course

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

1 pound cleaned squid
4 tablespoons extra-virgin olive oil
Kosher salt, as needed
1 jalapeño chile, thinly sliced and seeded if desired
2 garlic cloves, finely chopped
Lime juice, as needed
1/4 cup chopped mint
Crusty bread, for serving
Sliced avocado, for serving

Steps:

Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don't stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
Squeeze lime all over the squid and sprinkle with mint.
Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.