Squid Salad With Baby Beets

• 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

1. 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.
2. 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.
3. 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.
4. 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.

baby squid, long red chilies, garlic, ginger, peanut oil, head chinese cabbage, bean sprouts, baby beets, radishes, carrots, snow peas, baby corn, lime juiced, soy sauce, honey, sherry, fish sauce

Taken from recipes-plus.com/api/v2.0/recipes/21063 (may not work)