Asian-Style Griddled Squid Salad

Uploaded: 1 July, 2019



Asian-Style Griddled Squid Salad

Ingredients - Serves: 4

4 large squid tubes, cleaned

Vegetable oil spray, for cooking

Sweet chilli sauce & lime to serve

For the dressing

3 tbsp vegetable oil

2 lemongrass stalks, white part only outer layer removed, finely chopped

2 garlic cloves, finely chopped

2 tbsp fish sauce

3 tbsp sweet chilli sauce

1 tbsp light soy sauce

Juice of 1 lime

For the salad

2 shallots, thinly sliced

100g mixed baby leaves

2 handfuls of beansprouts

A handful of coriander leaves

12 cherry tomatoes, halved

4 sprigs of mint, leaves picked

1 long red chilli, finely sliced


  1. Carefully slice open each squid tube so it can lie flat, and score a lattice pattern on the softer, inner surface. Cut each one into 6 equal-sized pieces and place in a bowl.


  1. To make the dressing, heat the oil in a small pan, add the lemongrass and garlic and cook for 2 minutes, then remove from the heat. Add all the remaining ingredients and mix well. Leave to cool completely.


  1. Add half of the dressing to the squid. Stir to coat and leave to marinate for 20 minutes.


  1. For the salad, toss all the ingredients together in a bowl. Pour on the rest of the dressing, mix again and place on a large plate or divide between individual serving plates.


  1. Heat a large griddle pan over a high heat. When it is smoking hot, spray with a little oil, add the squid pieces in a single layer and cook for 30 seconds on each side or until lightly charred. Depending on the size of your griddle, you may need to cook the squid in batches.


  1. Place the griddled squid on top of the salad and drizzle with a little sweet chilli sauce. Serve with lime wedges for squeezing.


Recipe taken from Tom Kerridge’s Fresh Start, published by Bloomsbury