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Vietnamese Squid Salad

  • By Breville
  • 423 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/multicooker_vietnamese_squid_salad.jpg
Ready Time
3 hrs 45 mins
Preparation
45 mins Marinating 2hr
Cooking
3 hrs
Serves   4
ready_time
3 hrs 45 mins
Ready Time
45 mins Marinating 2hr
Preparation
3 hrs
Cooking
  4
Serves
server

Ingredients

SQUID

  • 600g squid tubes
  • 400ml milk
  • 1 clove garlic
  • 1 kiwi fruit, squashed – this helps to tenderise the squid

VIETNAMESE DRESSING

(The dressing can be made the day before)

  • 1 clove garlic
  • 2 slices of ginger
  • ¼ onion
  • 1 stalk lemongrass, roughly chopped
  • Leftover herb stalks, keep the leaves salad
  • 700ml white vinegar
  • 100ml mirin
  • 300ml water
  • 175ml fish sauce
  • 2 ½ cups caster sugar
  • 2 kaffir lime leaves – put in after boiling
  • Juice of 2 limes – add after cooling

FLOUR MIXTUREG

  • 1 cup cornflour
  • V cup Chinese five spice
  • 2 tsp. salt
  • ½ tbsp. ground coriander
  • ¼ tsp. cinnamon
  • 1 tsp. ground white pepper
  • 1 tbsp. sesame seeds
  • ½ tsp. ground ginger

SALAD INGREDIENTS

  • 200g mixed leaf
  • ½ bunch mint, leaves picked for salad
  • and stalks kept dressing
  • ½ bunch coriander, leaves picked for salad
  • and stalks kept dressing
  • ½ bunch Thai basil, leaves picked for salad
  • and stalks kept dressing
  • 1 carrot, cut into matchsticks
  • 1 Lebanese cucumber, cut into matchsticks
  • 100g bean shoots
  • 2 shallots, finely sliced
  • 150g vermicelli, cooked for 2 minutes in boiling water,
  • drained and cooled

GARNISH

  • 1 lime, cut into wedges
  • 2 chillis, sliced
  • 1 tbsp. dried shallots

Method

SQUID PREPARATION

  1. Cut each squid tube in half lengthways. Using a sharp knife, score shallow diagonal lines in a criss-cross pattern on the inside surface of the squid. Cut each half into 4 strips. Marinate the squid in the milk, garlic and squashed kiwi fruit for 2 hours.

VIETNAMESE DRESSING

  1. Place the cooking bowl into the multi cooker. Place the dressing ingredients in the cooking bowl, excluding the kaffir lime leaves and lime juice. Press COOK to select cooking functions. Press MENU repeatedly until the SOUP/STEW function flashes. Press SET to confirm the function. Press + and - to adjust the time to 30 minutes. Press SET to confirm the time. Press START/CANCEL to begin SOUP/STEW function. The multi cooker will beep when the function is complete. Let the dressing cool to room temperature, add the kaffir lime leaves. Remove the cooking bowl from the multi cooker using the cooking bowl tongs. Strain the dressing through a fine sieve and let chill in the refrigerator. Clean the cooking bowl between uses.

FLOUR MIX TO COAT THE SQUID

  1. Place the cornflour, Chinese five spice, salt, ground coriander, cinnamon, ground white pepper, sesame seeds and ground ginger into a jar, screw the lid on the jar and shake to combine.

SALAD ASSEMBLY

  1. Toss the salad ingredients together with 50ml of the dressing and arrange on a platter.

TO COOK SQUID

  1. Remove the squid from the marinade.
  2. Put the flour mixture into a large bowl and dust each piece of squid in the flour and shake the excess flour off.
  3. Make sure that your cooking bowl, lid (including inner lid) and vent are clean and completely dry before deep frying.
  4. Place the cooking bowl into the multi cooker. Pour 2L of oil into the cooking bowl, being sure not to fill past the MAX 2L marking on the inside of the cooking bowl. Close the lid during pre-heat only. Press COOK to select cooking functions. Press MENU repeatedly until the DEEP FRY function flashes. Press SET to confirm the function. Press + and - to scroll to HI. Press SET to confirm. Press START/CANCEL to pre-heat the DEEP FRY HI function. The multi cooker will beep when pre-heat is complete, open the lid. DO NOT deep fry with the lid closed. Press START/CANCEL to begin the DEEP FRY HI function.
  5. Place 4 pieces of floured squid into the deep fry basket at one time and lower the basket into the hot oil and cook for 1–2 minutes or until cooked. Lift the basket from the hot oil to remove the cooked squid. Place the cooked squid into a large bowl , lined with paper towel, to absorb any excess oil. Continue with the remaining squid.
  6. Place the cooked squid onto the salad and drizzle with a little extra dressing. Place wedges of lime, sliced chillies and crisp shallots on top of salad.

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Guest Thursday, 27 February 2020
 
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