Squid with Oriental Dressing

A quick starter or light supper featuring griddled squid tossed in a zingy citrus, ginger, and soy dressing.

Healthy Quick Seafood Dairy Free Low Carb

Estimated Nutrition

Calories

355.1

kcal / serving

1420.5 kcal total

Carbs

7.2g

per serving

28.6 g total

Fat

27.6g

per serving

110.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

CondimentsSauces

Dark Soy Sauce

Fruits

piece

Lime

zest and juice

0.5

piece

Lemon

zest and juice

0.5

piece

Orange

zest and juice

NutsSeeds

bunch

Coriander

finely chopped

bunch

Mint

leaves finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

Sesame Oil

Olive Oil

for rubbing

Seafood

piece

Squid

gutted, cleaned and dried

Vegetables

piece

Red Chilli

finely chopped

2.5

Ginger

grated

150

Mixed Cress Leaves

to serve

Method

Combine the citrus juices, zest, herbs, soy sauce, chilli, ginger, and sugar in a large bowl.

Whisk in the extra virgin olive oil and sesame oil and season with salt and pepper.

Separate the tentacles from the squid tubes and score the tubes at 5mm intervals.

Heat a griddle pan until smoking hot while rubbing the squid with olive oil and seasoning.

Grill squid tubes scored-side down for 1 to 2 minutes.

Flip the tubes and cook for another 30 seconds off the heat.

Toss the cooked tubes in the dressing bowl to coat.

Grill the tentacles for 1 to 2 minutes until crisp and add them to the dressing.

Mix the salad leaves into the squid and dressing then serve on plates.