Grilled Five-Spice Squid with Raw Vegetable Salad
Prep:  35 minutes
Cook:  10 minutes
Serves:  4
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
Asian
61
Recipe by: Kikkoman
A simple and equally delicious recipe to cook for you and your family. This easy recipe uses Asian flavouring to make a memorable weekday meal.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Grilled Five-Spice Squid with Raw Vegetable Salad
Ingredients:
Grilled Five-Spice Squid
Dressing
Salad
Method:
Grilled Five-Spice Squid
  1. To prepare the squid, cut each tube in half lengthwise. Score the halves in a checkerboard pattern on the inner flesh side. Cut each half lengthwise again and then each quarter into 3
  2. Place squid pieces in a large zip lock bag. Add the garlic, five spice powder, less salt soy sauce and oil. Seal and leave to marinade in refrigerator for at least 30 minutes
  3. Heat a grill plate on medium-low heat. Remove the squid pieces from the bag, drain off the excess marinade and discard
  4. Grill the pieces in batches for 3-4 minutes or until just cooked through. Do not over cook as squid will become tough
Dressing
  1. Prepare the dressing by placing the ingredients into a small bowl and whisk to emulsify. Set aside
Salad
  1. To serve, place vegetable ribbons on a serving platter
  2. Top salad with the warm squid and drizzle with the prepared dressing
  3. Sprinkle with fresh coriander and serve immediately
FacebookPintrestX (Twitter)Google ClassroomShare via Email