Salt and Pepper Squid with Thai Salad and Cashew Nut Sambal
I cannot take credit for this one. This salt and pepper squid was on the menu at Longroom when I took over a number of years back but is easily the best salt and pepper squid I have had to date so it's my pleasure to share it wth you with some slight recipe adjustments. It's quite from the usually standard S+P squid in your local bars and restaurants.
Now there are different stages to this dish and one of the recipes you will need is the Thai Dressing
The ingredients immediately below titled “squid” is the quantities of each ingredient needed for 1 portion. It may not seem a lot but it is a tapas dish, you can increase it appropriately to suit. I would suggest making quite a bit of sambaland squid seasoning as it is so delicious eaten as a snack on its own and the seasoning can be used on other proteins like chicken as well.
Squid
100g Squid
50g Squid dust
50g Squid salad
10ml Thai dressing
50g Cashew Sambal
Squid dust Makes 620g
250g Flour
300kg Polenta
5g 5 spice
10g Szechuan pepper
50g Sea salt
10g NYC pepper
5g Turmeric
Squid salad Makes 1 portion
20g Cucumber
10g Spring onion
7g Coriander
7g Basil
7g Mint
Cashew sambal Makes 490g
50g Cashew nuts
15g White sesame seeds
15g Black sesame seeds
20ml Sweet soy
30ml Sesame oil
5ml Chilli oil
25g Desiccated coconut
25g Limes
60ml Canola oil
250g Spring onion
Method
Now don’t be overwhelmed by the ingredients it is for a whole dish and easier than it seems.
Let’s start with preparing the squid.
Squid dust (or coating)
Right onto the sambal (You could make this first if you like)
For the salad
Ready to serve