Description
Learn how to make delicious Salt and Pepper Squid with refreshing Cucumber Salad. This easy recipe is perfect for a quick and tasty seafood dish!
Ingredients
- Salt and pepper squid
- 500 grams squid hoods, cleaned
- 1/2 teaspoon (3 ml) cracked black peppercorns
- 1 teaspoon (5 ml) sea salt
- 1/2 teaspoon (3 ml) lemon pepper seasoning
- 1 tablespoon (15 ml) peanut oil
- Cucumber salad
- 1 (130g) Lebanese cucumber, thinly sliced
- 2 green onions (green shallots), thinly sliced
- 250 grams cherry tomatoes, halved
- 1/3 cup (50g) roasted peanuts, coarsely chopped
- 1/2 cup (120 ml) fresh mint leaves
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 ml) peanut oil
Instructions
- Slice along one side of the squid hoods and unfold them. Using a small sharp knife, create diagonal cuts on the inside without slicing all the way through, which will help the squid curl during cooking. Divide each hood into eight sections. Evenly coat the squid pieces with a mixture of pepper, salt, and lemon pepper seasoning.
- Warm the oil in a wok or large skillet; stir-fry the squid in portions until they curl up and are cooked through.
- For the cucumber salad, mix the cucumber, green onions, cherry tomatoes, peanuts, and mint leaves in a bowl. Combine the vinegar and oil, then gently toss with the salad ingredients.
- Pair the cooked squid with the cucumber salad when serving.
