Get in the summer groove with crispy squid, marinated in ginger, chilli, and lime. Scattered over a dressed brown basmati salad of edamame beans, coriander, radish, and charred pineapple. Tangy, sweet, zesty, salty, fresh – tropical bliss!
Tropical Chilli-Ginger Squid
Tropical Chilli-Ginger Squid
with charred pineapple, basmati rice salad & a sweet 'n sour dressing
Hands on Time: 20 - 25 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Brown Basmati Rice
- Edamame Beans
- Fresh Chilli
- Fresh Coriander
- Fresh Pineapple
- Ginger
- Lime
- Radish
- Squid Heads & Tubes
- Sweet & Sour Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place in a bowl with the grated Ginger, Lime zest, and sliced chilli (all to taste). Add 1 tsp of the sweet & sour dressing, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate for at least 10 minutes before frying.
NUTTY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 250ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When very hot, fry the pineapple chunks for 2-3 minutes until charred, shifting as they brown. Remove from the pan on completion and set aside for serving.
CHILLI-Ginger SQUID
Return the pan to a high heat with another drizzle of oil. When very hot, fry the marinated squid for 1-2 minutes until cooked through and crispy, shifting occasionally. Remove the pan from the heat and baste the squid with the remaining marinade from the bowl. Allow to rest in the pan until serving.
BASMATI RICE SALAD
When the rice is cooked, place in a bowl with the Edamame Beans and three-quarters of the chopped coriander. Toss together with some Lime zest to taste and the juice of 1 lime wedge. Add some seasoning and the remaining sweet & sour dressing to taste, and toss until coated.
TIME TO DEVOUR
Dish up a generous mound of rice salad and cover with the charred pineapple and sliced Radish. Top with the crispy squid and garnish with the remaining coriander and chilli to taste. Serve with a Lime wedge on the side. Wow, Chef!
Squid Heads & Tubes - 120g
Ginger - 10g
Lime - 1
Fresh Chilli - 1
Sweet & Sour Dressing - 27,5ml
Brown Basmati Rice - 100ml
Fresh Pineapple - 50g
Edamame Beans - 50g
Radish - 20g
Fresh Coriander - 5g
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place in a bowl with the grated Ginger, Lime zest, and sliced chilli (all to taste). Add 2 tsp of the sweet & sour dressing, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate for at least 10 minutes before frying.
NUTTY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When very hot, fry the pineapple chunks for 2-3 minutes until charred, shifting as they brown. Remove from the pan on completion and set aside for serving.
CHILLI-Ginger SQUID
Return the pan to a high heat with another drizzle of oil. When very hot, fry the marinated squid for 2-3 minutes until cooked through and crispy, shifting occasionally. Remove the pan from the heat and baste the squid with the remaining marinade from the bowl. Allow to rest in the pan until serving.
BASMATI RICE SALAD
When the rice is cooked, place in a salad bowl with the Edamame Beans and three-quarters of the chopped coriander. Toss together with some Lime zest to taste and the juice of 2 lime wedges. Add some seasoning and the remaining sweet & sour dressing to taste, and toss until coated.
TIME TO DEVOUR
Dish up a generous mound of rice salad and cover with the charred pineapple and sliced Radish. Top with the crispy squid and garnish with the remaining coriander and chilli to taste. Serve with a Lime wedge on the side. Wow, Chef!
Squid Heads & Tubes - 240g
Ginger - 20g
Lime - 1
Fresh Chilli - 1
Sweet & Sour Dressing - 55ml
Brown Basmati Rice - 200ml
Fresh Pineapple - 100g
Edamame Beans - 100g
Radish - 40g
Fresh Coriander - 10g
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place in a bowl with the grated Ginger, Lime zest, and sliced chilli (all to taste). Add 2 tsp of the sweet & sour dressing, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate for at least 10 minutes before frying.
NUTTY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When very hot, fry the pineapple chunks for 2-3 minutes until charred, shifting as they brown. Remove from the pan on completion and set aside for serving.
CHILLI-Ginger SQUID
Return the pan to a high heat with another drizzle of oil. When very hot, fry the marinated squid for 2-3 minutes until cooked through and crispy, shifting occasionally. Remove the pan from the heat and baste the squid with the remaining marinade from the bowl. Allow to rest in the pan until serving.
BASMATI RICE SALAD
When the rice is cooked, place in a salad bowl with the Edamame Beans and three-quarters of the chopped coriander. Toss together with some Lime zest to taste and the juice of 2 lime wedges. Add some seasoning and the remaining sweet & sour dressing to taste, and toss until coated.
TIME TO DEVOUR
Dish up a generous mound of rice salad and cover with the charred pineapple and sliced Radish. Top with the crispy squid and garnish with the remaining coriander and chilli to taste. Serve with a Lime wedge on the side. Wow, Chef!
Squid Heads & Tubes - 240g
Ginger - 20g
Lime - 1
Fresh Chilli - 1
Sweet & Sour Dressing - 55ml
Brown Basmati Rice - 200ml
Fresh Pineapple - 100g
Edamame Beans - 100g
Radish - 40g
Fresh Coriander - 10g
MARINATE THE SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place in a bowl with the grated Ginger, Lime zest, and sliced chilli (all to taste). Add 2 tbsp of the sweet & sour dressing, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate for at least 10 minutes before frying.
NUTTY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
CHAR THE PINEAPPLE
Place a large pan over a high heat with a drizzle of oil. When very hot, fry the pineapple chunks for 3-4 minutes until charred, shifting as they brown. Remove from the pan on completion and set aside for serving.
CHILLI-Ginger SQUID
Return the pan to a high heat with another drizzle of oil. When very hot, fry the marinated squid for 3-4 minutes until cooked through and crispy, shifting occasionally. Remove the pan from the heat and baste the squid with the remaining marinade from the bowl. Allow to rest in the pan until serving.
BASMATI RICE SALAD
When the rice is cooked, place in a salad bowl with the Edamame Beans and three-quarters of the chopped coriander. Toss together with some Lime zest to taste and the juice of 4 lime wedges. Add some seasoning and the remaining sweet & sour dressing to taste, and toss until coated.
TIME TO DEVOUR
Dish up a generous mound of rice salad and cover with the charred pineapple and sliced Radish. Top with the crispy squid and garnish with the remaining coriander and chilli to taste. Serve with a Lime wedge on the side. Wow, Chef!
Squid Heads & Tubes - 480g
Ginger - 40g
Lime - 2
Fresh Chilli - 2
Sweet & Sour Dressing - 110ml
Brown Basmati Rice - 400ml
Fresh Pineapple - 200g
Edamame Beans - 200g
Radish - 80g
Fresh Coriander - 20g
Frequently Asked Questions
What is the preparation time for Tropical Chilli-Ginger Squid?
The preparation time for Tropical Chilli-Ginger Squid with charred pineapple, basmati rice salad & a sweet 'n sour dressing is between 20 and 25 minutes.
What is the total time required to make Tropical Chilli-Ginger Squid with charred pineapple, basmati rice salad & a sweet 'n sour dressing?
The total time required to make Tropical Chilli-Ginger Squid with charred pineapple, basmati rice salad & a sweet 'n sour dressing is between 35 and 45 minutes.
How many servings does Tropical Chilli-Ginger Squid provide?
4 servings
What are the main ingredients in Tropical Chilli-Ginger Squid?
Brown Basmati Rice, Edamame Beans, Fresh Chilli, Fresh Coriander, Fresh Pineapple, Ginger, Lime, Radish, Squid Heads & Tubes, Sweet & Sour Dressing
What is the nutritional information of Tropical Chilli-Ginger Squid?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tropical Chilli-Ginger Squid?
CHAR THE PINEAPPLE: Place a pan over a high heat with a drizzle of oil. When very hot, fry the pineapple chunks for 2-3 minutes until charred, shifting as they brown. Remove from the pan on completion and set aside for serving. TIME TO DEVOUR: Dish up a generous mound of rice salad and cover with the charred pineapple and sliced radish. Top with the crispy squid and garnish with the remaining coriander and chilli to taste. Serve with a lime wedge on the side. Wow, Chef! MARINATE THE SQUID: Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place in a bowl with the grated ginger, lime zest, and sliced chilli (all to taste). Add 2 tsp of the sweet & sour dressing, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate for at least 10 minutes before frying. NUTTY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. CHILLI-GINGER SQUID: Return the pan to a high heat with another drizzle of oil. When very hot, fry the marinated squid for 2-3 minutes until cooked through and crispy, shifting occasionally. Remove the pan from the heat and baste the squid with the remaining marinade from the bowl. Allow to rest in the pan until serving. BASMATI RICE SALAD: When the rice is cooked, place in a salad bowl with the edamame beans and three-quarters of the chopped coriander. Toss together with some lime zest to taste and the juice of 2 lime wedges. Add some seasoning and the remaining sweet & sour dressing to taste, and toss until coated.
What should be prepared from my kitchen to make Tropical Chilli-Ginger Squid?
Brown Basmati Rice, Edamame Beans, Fresh Chilli, Fresh Coriander, Fresh Pineapple, Ginger, Lime, Radish, Squid Heads & Tubes, Sweet & Sour Dressing
How many calories does Tropical Chilli-Ginger Squid have?
calories
How much fat content does Tropical Chilli-Ginger Squid have?
grams
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