Marinated Squid
Published August 15, 1992
- Total Time
- 10 minutes, plus overnight refrigerated marination
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Ingredients
6 stalks fresh lemon grass, minced or ½ cup dried
1 tablespoon dried red chili flakes
½ cup fresh lemon juice
¼ cup fresh lime juice
1 teaspoon grated ginger
1 tablespoon olive oil
1 pound small squid, cleaned and cut into ¼-inch-thick circles, tentacles reserved
½ teaspoon salt
1 teaspoon fresh ground pepper
1 red bell pepper, seeded, deveined and cut into thin slivers
1 green bell pepper, seeded, deveined and cut into thin slivers
1 cup shredded scallions
1 cup coriander leaves
1 head iceberg lettuce, shredded
Nutritional analysis per serving (4 servings)
25 grams carbs; 264 milligrams cholesterol; 222 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 365 milligrams sodium; 21 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
- Step 2
Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.
Private Notes