Spicy Squid Salad with Shiitake, Sesame & Lime

Spicy Squid Salad with Shiitake, Sesame & Lime is a gluten free, dairy free, pescatarian, and ketogenic recipe with 4 servings. For $2.92 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 19g of fat, and a total of 272 calories. This recipe is liked by 14 foodies and cooks. It is brought to you by SippitySup. A mixture of squid, bamboo shoots, lime zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a salad. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. Similar recipes include Spicy Orange Chicken Wings with Shiitake-Sesame Rice, Make-Ahead Spicy Green Bean Salad with Sesame-Lime Tofu, and Thai Steak Salad with Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Thoroughly clean the squid by removing the beak, all cartilage, and any remaining skin-like membranes. Most squid is sold pre-cleaned but it’s best to check. Remove the body from the tentacle pieces but keep them whole. Set aside.Prepare an ice bath. Bring a medium-sized pan of water to a boil. Add the squid to the boiling water and turn off the heat. Cook about 30 seconds (no more than 1 minute depending on size) stirring the whole time to assure even cooking. The moment the squid turns opaque strain and plunge it into ice bath to stop cooking.In a medium bowl whisk together, sesame oil, chili, oil, thai bird chilis, Asian fish sauce, and rice vinegar. Add the reserved squid to the bowl, tossing to coat. Let the mixture marinate in the refrigerator at least 2 hours and up to overnight.Meanwhile, bring 2 cups of water to a boil. Pour the water over the dried shiitake mushrooms. Let them soften about 1 hour, then drain and cut them crosswise into very thin strips, about 1/8-inch wide. Set aside. Cut the bamboo shoots into equally thin strips. Set aside. Peel and slice the ginger into 1/8-inch rounds, then cut them crosswise into very thin strips. Set aside.About ½ hour before serving drain the squid of it’s marinade and cut it into bite-sized pieces. Add the reserved shiitake, bamboo shoots, and ginger to the bowl with the marinated squid. Toss with sesame seeds, salt and lime zest.Serve the salad on a platter with additional lime zest as garnish.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:

1. Thoroughly clean the squid by removing the beak, all cartilage, and any remaining skin-like membranes. Most squid is sold pre-cleaned but it’s best to check.

2. Remove the body from the tentacle pieces but keep them whole. Set aside.Prepare an ice bath. Bring a medium-sized pan of water to a boil.

3. Add the squid to the boiling water and turn off the heat. Cook about 30 seconds (no more than 1 minute depending on size) stirring the whole time to assure even cooking. The moment the squid turns opaque strain and plunge it into ice bath to stop cooking.In a medium bowl whisk together, sesame oil, chili, oil, thai bird chilis, Asian fish sauce, and rice vinegar.

4. Add the reserved squid to the bowl, tossing to coat.

5. Let the mixture marinate in the refrigerator at least 2 hours and up to overnight.Meanwhile, bring 2 cups of water to a boil.

6. Pour the water over the dried shiitake mushrooms.

7. Let them soften about 1 hour, then drain and cut them crosswise into very thin strips, about 1/8-inch wide. Set aside.

8. Cut the bamboo shoots into equally thin strips. Set aside. Peel and slice the ginger into 1/8-inch rounds, then cut them crosswise into very thin strips. Set aside.About ½ hour before serving drain the squid of it’s marinade and cut it into bite-sized pieces.

9. Add the reserved shiitake, bamboo shoots, and ginger to the bowl with the marinated squid. Toss with sesame seeds, salt and lime zest.

10. Serve the salad on a platter with additional lime zest as garnish.

Nutrition Information:

covered percent of daily need