Squid Salad With Baby Beets - cooking recipe

Ingredients

1 1/3 lbs baby squid, cleaned
2 None long red chilies, seeded and finely chopped
2 cloves garlic, crushed
5 tsp finely grated fresh ginger
2 tsp peanut oil
1/2 head Chinese cabbage, finely shredded
2 cups bean sprouts
1 lb cooked baby beets, quartered, drained if necessary
1 bunch radishes, trimmed and thinly sliced
2 None carrots, peeled and cut into matchsticks
5 oz snow peas, trimmed and thinly sliced
1/2 cup drained canned baby corn, halved lengthwise
2 None limes, peel finely grated and lime juiced
2 tbsp soy sauce
2 tbsp honey
2 tbsp dry sherry
1 tbsp fish sauce

Preparation

Cut open squid and place flat on a board, outer-side down. Score the squid using a sharp knife, diagonally, in a criss-cross pattern. Cut into 1 inch pieces.
Mix squid, chilies, garlic, 2 tsp of the ginger and oil in a medium bowl. Cover and refrigerate for 30 mins. Toss cabbage, sprouts, beets, radishes, carrots, snow peas and corn in a large bowl. Set aside.
Spray a cast iron griddle pan with no stick cooking spray. Preheat to high heat. Cook the squid for 2-3 mins each side, until golden and tender.
Meanwhile, for the dressing, whisk lime peel and juice, soy sauce, honey, sherry, fish sauce and remaining 3 tsp ginger in a small bowl. Add the hot squid to the salad and drizzle with the dressing; toss to coat well. Serve immediately.