Seared squid with tamarind and roast peanuts
Serves 4
500g squid tubes
50ml vegetable oil
1⁄4 red onion, finely sliced
1 cup coriander, washed and picked 2 spring onions, finely sliced
1 cup mint, washed and picked
2 cups green cabbage, finely sliced
1 cup tamarind dressing (dee below)
1⁄2 cup roasted peanuts, finely chopped or crushed
1⁄2 cup deep fried shallots
Tamarind dressing
Makes 1cup
1⁄2 tsp shrimp paste
2cm knob ginger, peeled and finely sliced
1⁄4 tsp salt
2 Tbsp desiccated coconut, toasted 1 Tbsp peanuts, blanched and roasted
1⁄4 scant tsp crushed chilli flakes
1 cup palm sugar, crushed
3⁄4 cup water
3 Tbsp fish sauce
1⁄2 cup tamarind water
Method
Slice squid tubes in half, remove any internal membranes and score diagonally along the inner sides. Place all salad ingredients in a large bowl and lightly toss together. In batches, heat oil in a large nonstick frying pan over a very high heat and cook squid quickly, scoredside down, for 1 minute. Turn squid over and cook for a further 30 seconds. Remove from pan and reserve for use.
Once squid is cooked, add to salad with half the tamarind dressing and gently toss together.
Divide between 4 plates and finish with remaining dressing, peanuts and shallots.
Serve immediately.
Tamarind dressing
Heat oven to 200degC. Wrap shrimp paste in a small piece of aluminium foil and place on a small oven tray with the ginger and roast for 510 minutes or until shrimp paste becomes quite fragrant. (Wrapping shrimp paste in foil will prevent it from burning as it roasts.) Remove from oven and place in a mortar or food processor with salt, coconut, peanuts and chillies and grind to a smooth paste. Meanwhile, place palm sugar and water in a small saucepan and heat until sugar is dissolved and the liquid starts to thicken. Add the paste and simmer on a medium heat until aromas of the paste are released. Add fish sauce and tamarind and simmer for a further minute before removing from heat. Allow to cool and adjust seasoning with a little more fish sauce if desired.
Store in an airtight container in the refrigerator for up to a month.