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Chilli squid with peanut salad and coconut yoghurt

Published on August 15, 2014
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Chilli squid

Tom Brown, head chef at Outlaw’s, shares his Asian inspired chilli squid recipe

Serves 4

You will need

For the squid marinade:

  • Red chillies 2, deseeded
  • Ginger 50g, peeled
  • Garlic cloves 3, peeled
  • Fish sauce 3 tbsp
  • Light rapeseed oil 40ml
  • Fresh squid 500g, cleaned

For the peanut salad:

  • Mange tout 100g, finely sliced
  • Bean sprouts 100g
  • Red onion ½, finely sliced
  • Roasted and salted peanuts 50g
  • Fresh coriander 5g, chopped

For the coconut yoghurt:

  • Greek yoghurt 100g
  • Thick coconut milk 50g
  • Pinch of salt to taste

Method

  1. At least an hour before serving, take the squid hood and tentacles and slice finely in lengths of roughly 5cm. Place into a large, lidded container in the fridge.
  2. Blend the rest of the marinade ingredients on medium speed for 1-2 minutes. Pour the marinade over the squid, cover and leave for return to the fridge for at least ½ hour.
  3. Prepare the coconut yoghurt by mixing the greek yoghurt, coconut milk and a pinch of salt together in a bowl, then pass through a sieve into a separate bowl.
  4. Add the salad ingredients to a large bowl and set aside. Take the squid out of the fridge, pour away the marinade and set aside. Heat a frying pan with a drizzle of rapeseed oil until searing hot, cook the squid for 20-30 seconds until opaque.
  5. Take the frying pan off the heat and add the squid to the bowl of salad, then toss together. Spoon the coconut yoghurt on top and serve immediately.

Chef’s tip: ‘We serve this Asian inspired dish with spiced aubergines and crispy shallots in Outlaw’s,’ says Tom

Outlaw’s, St. Enodoc Hotel, Rock Road, Rock, Cornwall, PL27 6LA

01208 862737

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