Vietnamese salad with grilled squid – detailed cooking recipe. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr medium-sized squid with tentacles (wash)
- 450 gr fresh fava beans (garden beans) in pods, peel from the pods
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp ground coriander
- Boston Leaf Salad or Bib Salad
- 1 small onion fennel, cut in half, and thinly slice
- 2 sliced oranges
- 2 chopped celery stalks
- 1/4 Art. lime juice
- 1 tsp Dijon mustard
- 2 tsp honey
- 1 tbsp. l Vietnamese fish sauce (Nuong Nam)
- 1 tsp chopped garlic
- 1 tbsp. l chopped fresh chili peppers of your choice
- 3/4 Art. mung bean seedlings
- 1 julienne red bell pepper
- 1/4 Art. chopped fresh mint
- 1/4 Art. coarsely chopped unsalted roasted peanuts
Recipes with similar ingredients: squid, fava beans (garden beans), Dijon mustard, lime juice, fish sauce, chili pepper, garlic, ground cayenne pepper, coriander, ground ginger, fennel onion, Oranges, celery, bell peppers, Boston salad, honey, mint, peanuts
Recipe preparation:
- Prepare the grill or heat the grill pan on the stove. In a small bowl, mix the chili powder, cayenne pepper, ginger, coriander, salt and pepper. Rub the squid carcasses and tentacles with a mixture spices. Put the squid carcasses on the grill and crush them clean brick wrapped in foil, or a large heavy frying pan. Grill for 1-1.5 minutes. from each side. Remove the load and cook another 30 seconds, periodically turning over. Shift fried squid on a plate.
- Place the tentacles on the grill and cook them for about 2 minutes, until they will not brown and will not become crispy, rolling them with tongs as they cook, so that they evenly brown. Take off from the grill. Slice the grilled squid carcasses into rings 1 cm thick and, if necessary, cut the tentacles into small ones pieces.
- Meanwhile, boil the beans in salted water for minutes. Put the beans in a bowl of cold water and ice, and leave for 5 minutes, cool. Drain and peel off the hard skin. beans.
- In a bowl, mix lime juice, Dijon mustard, honey, fish sauce, garlic and chili peppers. Add oranges, beans, seedlings, bell pepper, celery and fennel, season with salt and pepper over to taste. Put chopped squid, mix and leave cool for at least an hour. Just before serving sprinkle the salad with chopped mint and peanuts and mix. Lay out lettuce leaves on a plate and squid on top.
