Food Service
Chilli Squid and a Cucumber Yogurt Raita Salad
| Pacwest Products: |
Chilli Squid
|
| Prep Time: | 15 minutes |
| Cook Time: | 5 minutes |
The combination of our chilli squid and cucumber yoghurt raita salad makes this dish a versatile menu option, just portion appropriately depending on whether you feature the dish as a starter, shared plate or main meal. Great for any venue wanting to add interesting menu options. Labour light, delicious and a great profit opportunity!
INGREDIENTS
- Pacific West Chilli Squid
- 1 cup cherry or grape tomatoes, diced
- 1 cup plain, full-fat yogurt
- 1 garlic clove, peeled
- 1 tsp cumin seeds or black mustard seeds)
- 1/2 medium red onion, chopped
- 1/4 tsp granulated sugar
- 2 long, English-style cucumbers
- 2 tbs chopped coriander leaves, divided
- 2 tbs chopped mint leaves, divided
- 3cm piece of fresh ginger, peeled
- Juice of half a lemon
- Kosher salt to taste
INSTRUCTIONS
For the cucumber yoghurt raita salad
Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it. Stir in sugar, lemon, seeds, half of the mint and coriander and season it with salt to taste. Set aside. Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces. Cut them into 3cm lengths on a diagonal. Combine tomatoes, onion cucumber and mix half of the dressing with the salad. Sprinkle with remaining mint and coriander and serve with extra yogurt dressing on the side.
For the chilli squid
Deep fry 180C 3-4 minutes
PACIFIC WEST
Chilli Squid
Tender squid strips coated in a mild chilli crumb. The chilli squid offers a flavourful spicy alternative to the traditional salt & pepper squid, suitable for a variety of menus.
VIEW PRODUCT
