Food Service
Chilli Squid & Rice Noodle Salad
| Pacwest Products: |
Chilli Squid
|
| Prep Time: | 5 minutes |
| Cook Time: | 10 minutes |
Chilli Squid with a rice noodle salad is a labour light and simple dish to add to menus. Ideal as a lunch or light dinner option, and suitable for pubs, clubs, larger cafes and hotels. A great GP is an added bonus!
Recipe and image courtesy Olive magazine
INGREDIENTS
- Pacific West Chilli Squid
- 1 tbsp caster sugar
- 1 tbsp sesame seeds, toasted
- 2 bird's-eye chilli, finely chopped
- 2 nests rice vermicelli noodles
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 3 spring onions, finely chopped
- 400g watermelon, cut into large chunks
- a bunch coriander, leaves torn
- a bunch mint, leaves torn
- a bunch Thai basil, leaves torn
- a handful bean sprouts, blanched and refreshed
INSTRUCTIONS
For the herb, watermelon & rice noodle salad
Cook the rice noodles following pack instructions and refresh in ice-cold water. Drain, then put in a bowl along with the watermelon and bean sprouts. In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar. Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.
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.
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