eCook Meal
Tropical Chilli-Ginger Squid
with charred pineapple, basmati rice salad & a sweet 'n sour dressing
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.89
for 4 servings · R37.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Pineapple needs 200 gLarge Bananas Min 950 g 950 g at R44.99 · 21% of packR9.47
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
Not in the Woolies basket — source these elsewhere:
- Sweet & Sour Dressing
- Squid Heads & Tubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Edamame Beans, Fresh Coriander, Ginger, Lime, Pineapple Pieces, 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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Tropical Chilli-Ginger Squid?
Brown Basmati Rice, Chilli, Edamame Beans, Fresh Coriander, Ginger, Lime, Pineapple Pieces, 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