This recipe comes from the new cookbook veggies & fish of our founder bart van olphen.The power of this spicy salad with squid is in the dressing and the crispy vegetables.
1 Mix all ingredients for the dressing in a bowl with a whisk. Taste if the dressing is sour and sweet; add some lime juice or sugar if necessary.
2 Rub the garlic, ginger, chili and a pinch of salt in a mortar to a smooth paste. Mix in the rapeseed oil. Marinate the squids and tentacles covered in the oil for 30 minutes in the refrigerator.
3 In a bowl, mix the cucumber, pointed cabbage, red onion, spring onion and red pepper and refrigerate until later use.
4 Remove the squids from the marinade and let them warm up for 5 minutes.
5 Heat a frying pan on high heat. Bake the squids for 2-3 minutes (not too much at a time), turn them halfway and put the tentacles on top. Take the squids out of the pan and cut the tubes into rings of about 1 centimeter and let them cool down to lukewarm.
6 Spoon the squid, tentacles and dressing through the vegetables and divide the salad over the plates. Sprinkle with the peanuts and garnish with the coriander.