Chilli Squid Salad

Serves 4


Ingredients:

250g rice stick noodles
4 (375g) squid bodies
2 cup (500ml) fish stock
½ cup (125ml) dry white wine
1 onion, cut into eighths
4 tomatoes, chopped
¼ cup (10g) fresh cilantro, chopped
¼ cup (20g) fresh mint, chopped
¼ cup (30g) scallions, chopped

Dressing:
1-2 small red chilli peppers, seeded and halved
3 cloves garlic
1 tsp Tabasco sauce
¼ cup (60ml) fish sauce
5 tbsp lime juice


Method:

• To make salad, cook noodles as directed on package. Drain and allow to cool.
• Cut squid half lengthwise. Cut shallow slashes in crisscross pattern on inside of squid. Then cut into strips 2cm wide. Place stock and wine in saucepan. Bring to boil, reduce heat to low, add squid and cook until tender, 1-2 minutes. Do not overcook or squid will become tough. Drain and allow to cool.
• In large bowl, combine noodles, squid, onion, tomatoes, cilantro, mint and scallions. Add dressing, toss, cover and refrigerate for 1 hour before serving.
• To make dressing, combine chilli peppers to taste, garlic, Tabasco, fish sauce and lime juice in food processor or blender. Process until smooth. Set aside.
• To serve, divide chilled salad among individual plates.