312. Baby cuttlefish salad - Recipe

Baby cuttlefish salad

How many people can go to the market and just buy what is on the list? Not make any impulse buys? You can! What is your secret?

Whenever I am in a supermarket I always come home with impulse buys. I see the cooking demonstrations and generally end up buying something. So when I saw stir-fried cuttlefish, guess what, I bought a package. But I don't regret that impulse buy. The baby cuttlefish comes all cleaned and ready-to-go and it is so easy to whip up a salad or stir-fry. Now I keep a package in the freezer for quick meal.

The salad I am making is based on the Vietnamese Squid Salad, Goi Muc. Well, cuttlefish and squid belong to the same family.

Ingredients:

1 lb of baby cuttlefish, thawed
1 cucumber, shredded
Garnish: Chopped peanuts

Dressing:

2 tablespoons of freshly-squeezed lime juice
A few cloves of garlic, minced
A teaspoon of sesame oil
A teaspoon of sugar
Some crushed black pepper
Half a cup of chopped cilantro
Chopped red chills, the amount depends on personal preference, I used a couple of dried chillies

Method:

1. Bring a pot of water to the boil and add the baby cuttlefish. Boil them for about a minute.
2. Drain the cuttlefish and rinse under cold tap water to stop the cooking.
3. Mix the ingredients for the dressing in a large bowl and toss the cold cuttlefish until they are nicely coated with the dressing.
4. Put the shredded cucumber on a serving plate and arrange the cuttlefish over it. Pour any remaining dressing in the bowl over the salad.
5. Garnish with the chopped peanuts. Enjoy!
   

Note: This salad is usually served with shrimp crackers but the crackers were eaten up as I was frying them.


This salad goes to Deb, of Kahakai Kitchen in Hawaii for Souper Sundays.

Souper Sundays is a popular, weekly blogging event that showcases soups and stews but now has expanded to include sandwiches and salads.