Salads with squid can surprise few people. Usual for us, squid snack usually includes the squid itself, boiled eggs, fresh cucumber and a couple of other ingredients that the hostess adds to her own taste. The same salad is filled, usually with mayonnaise.
Today we decided to step back from biting recipes and try new, completely uncharted recipes, which we gladly share with you.
Salad of squid with carrots
Ingredients:
For salad:
- squids - 250 g;
- carrots - 1/2 pcs .;
- cucumber - 1 piece;
- red onions - 1 pc .;
- green onions - to taste;
- coriander - 1 bunch;
- mint - 1 bunch;
- chili pepper - 1 pc .;
- peanuts - 1 handful.
For refueling:
- fish sauce - 3 tbsp. spoons;
- white vinegar - 1 tbsp. a spoon;
- sugar - 2 tbsp. spoons;
- water - 1/2;
- garlic - 2 cloves;
- chili pepper - 1 pc .;
- lemon juice - 2 tbsp. spoons.
Preparation
Let's start with the sauce. For its preparation in a bowl we connect hot water, fish sauce and sugar. We mix everything thoroughly and leave to cool. Once the mixture has cooled, it can be added chopped chilli, garlic, previously passed through the press, and a little lemon juice.
Now let's take care of the vegetables. Carrots, cucumber and onions cut into strips and put them into different bowls.
Separately we connect 3/4 glasses of vinegar, a tablespoon of salt and sugar. As soon as the crystals of salt and sugar dissolve, pour the prepared vegetables and let them marinate in the refrigerator. To simplify the task, you can prepare a salad with squid and ready-made Korean carrots.
Peeled squid carcasses are boiled in boiling water for 1 minute, after which immediately we place the cephalopods in ice water to stop the cooking process.
With the help of a piece of gauze, we squeeze our pickled vegetables from excess juice and put them in a salad bowl. Next, add all the cut greens and boiled carcass squid. Fill a salad with squid, carrots and onions cooked with an early dressing and mix. Before serving, sprinkle the dish with ground peanuts.
Carrot and squid salad
Ingredients:
- squid - 1 kg;
- Peking cabbage - 100 g;
- carrots in Korean - 130 g;
- bean sprouts - 100 g;
- Bulgarian pepper - 2 pieces;
- red onions - 1 pc .;
- chili pepper - 1 pc.
For refueling:
- yogurt - 150 g;
- garlic - 1 clove;
- juice and peel 2 limes;
- fish sauce - 1 tbsp. a spoon;
- sesame oil - 1 teaspoon;
- coriander and mint - for 1 handful;
- peanuts - 3 tbsp. spoons.
Preparation
To prepare the dressing, the garlic should be passed through the press and mixed with the chopped herbs, then add the juice and lime zest, butter, fish sauce and chopped peanuts. Fill all with yogurt , mix.
In another bowl, mix shredded cabbage, carrots, chopped onions, bell peppers, chilies and bean sprouts. We add to the salad cooked for a minute and chopped squid carcasses. Mix all the ingredients of the salad with carrots in Korean and squid, and fill them with dressing.
Salad with squid and carrots
Ingredients:
- fennel - 1 pc .;
- carrots - 2 pieces;
- parsley - 1 handful;
- olive oil - 1 tbsp. a spoon;
- lemon juice - 1 tbsp. a spoon;
- flour - 3/4 items;
- salt - 2 teaspoons;
- black pepper - 1 teaspoon;
- squid - 500 g;
- garlic - 2 cloves;
- chili pepper - 1 pc .;
- butter - 100 g.
Preparation
Mix the sliced fennel, carrots and parsley with butter and lemon juice. Mix the flour with salt and pepper. Peeled squid carcasses are cut into pieces 5 cm in size and rubbed with pasta from garlic and chili peppers. We give squid to marinate in a sharp mixture for 5 minutes, then remove it with a napkin, and slice the bread in flour and fry in butter until golden. We serve pieces of squid on top of the finished salad.