Marinated Squid
- Total Time
- 10 minutes, plus overnight refrigerated marination
- Rating
- Notes
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Ingredients
Yield:Four servings
- 6stalks fresh lemon grass, minced or ½ cup dried
- 1tablespoon dried red chili flakes
- ½cup fresh lemon juice
- ÂĽcup fresh lime juice
- 1teaspoon grated ginger
- 1tablespoon olive oil
- 1pound small squid, cleaned and cut into ÂĽ-inch-thick circles, tentacles reserved
- ½teaspoon salt
- 1teaspoon fresh ground pepper
- 1red bell pepper, seeded, deveined and cut into thin slivers
- 1green bell pepper, seeded, deveined and cut into thin slivers
- 1cup shredded scallions
- 1cup coriander leaves
- 1head iceberg lettuce, shredded
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
222 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 21 grams protein; 365 milligrams sodium
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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- 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.
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