Food Service
Chilli Squid & Shredded Daikon Salad
| Pacwest Products: |
Chilli Squid
|
| Prep Time: | 30 minutes |
| Cook Time: | 5 minutes |
This refreshing salad pairs nicely with our chilli squid. The chilli squid has a ‘kick’ and the daikon salad provides a great counter to the heat of the squid. Prepare the salad prior to service, store in the refrigerator up to 24 hours. The squid takes just minutes to deep fry so the dish can be served within minutes of taking the order.
Note: The thinner you slice the daikon, the better it will absorb the flavour of the dressing.
Recipe and image courtesy bon appetit
INGREDIENTS
- Pacific West Chilli Squid
- 1 Fresno chilli, seeds removed, finely chopped
- 1 large daikon, peeled, thinly sliced into 3
- 1 Tbsp. granulated sugar
- 1/2-1 tsp chilli crisp (optional)
- 2 garlic cloves, finely chopped
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. unseasoned rice vinegar
- ¾ tsp. kosher salt, divided
- Toasted white and/or black sesame seeds (for serving)
INSTRUCTIONS
For the shredded daikon salad
Toss daikon and ½ tsp salt in a medium bowl, let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture. Meanwhile, whisk chilli, garlic, oil, vinegar, sugar, and remaining ¼ tsp salt in a large bowl and let sit 30 minutes. Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour). To serve, stir in desired amount of chilli crisp if using and top with sesame seeds.
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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