Vietnamese calamari salad

This is a great barbecue dish - it's super-fast and has lots of delicious, zingy flavours.

Instructions

Prepare the sauce by mixing the ingredients together and set aside for at least 1 hour to allow the ingredients to combine. This sauce is common with Asian fish dishes and the ingredients can be increased or decreased according to individual taste.

Prepare the squid tubes by cutting down one side to lay flat and pat dry with a paper towel to remove any excess moisture. Lightly score the fleshy (inside) side of the squid tube – in a diagonal and then crisscross direction. Cut the tube into small pieces (approx 4cm square).

Heat the oil in a wok or non-stick frying pan (or use the barbecue) and very quickly cook the squid.

The secret to cooking tender squid is to heat the pan to very hot; the cooking should take 1-2 minutes at the very most.

Set aside to cool, and then toss the squid, Vietnamese mint and coriander together and combine with the sauce, serve immediately and enjoy.

Variations

• If you're not a fan of coriander, you could try using parsley or basil - both would add fragrance and flavour - or some mesclun salad leaves.
• Adding a few slices of red onion to the grill adds sweetness and texture, too.
  

Steve Pinkerton, Auckland