Food Service

Lightly Dusted Squid Pieces & Thai Ginger Salad

Pacwest Products:

Prep Time:	5 minutes
Cook Time:	10 minutes

A Thai ginger salad pairs nicely with lightly dusted squid to produce an interesting lunch or dinner addition that is effortless to put together and will not drain on kitchen resources. Ideal for venues wanting to add exciting menu additions with minimal labour.

For our Thai ginger salad with lightly dusted squid pieces we use pacific West’s lightly dusted squid. Hand cut squid pieces lightly crumbed in a soft bread crumb. The variety of cuts and shapes gives this product a house made appearance.

Product Code: 8005 / Carton Size:5 x 1 kg

Pacific West’s lightly dusted squid pieces

INGREDIENTS

1 cucumber, halved lengthways, seeds removed and thinly sliced
1 lime, juiced to make 2 tbsp
1 medium red pepper, cut into strips
1 onion, thinly sliced
1 tbsp soy sauce
150g carrot, grated
2 tbsp rice vinegar
200g red or white cabbage, shredded
2cm piece ginger, thinly sliced
3 tbsp toasted sesame oil
60g crunchy peanut butter
60g edamame, cooked and shelled
coriander a handful, chopped, plus extra to serve
Pacific West lightly dusted squid pieces
to serve chopped peanuts

INSTRUCTIONS

For the lightly dusted squid pieces

Deep fry 180C 3-4 minutes

For the Thai ginger salad

To make the dressing, whizz together all the ingredients in a food processor or blender until smooth. Combine all the salad ingredients, except the peanuts, in a salad bowl, pour over the dressing and mix well. Garnish with the peanuts and more coriander to serve.

PACIFIC WEST