Squid and Chinese celery salad

Squid and Chinese celery salad

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Chinese celery has a much stronger taste than regular celery, but if you can’t find it, substitute the normal stuff by all means. The flavours here are very typical of a simple eastern Chinese cold dish, although we’ve taken a few liberties with the presentation — it’s decidedly Western!

Ingredients

Quantity Ingredient
800g fresh squid
3 chinese celery stalks, cut into thin strips
1 small handful celery leaves, to serve
3 spring onions, very finely sliced on the diagonal

Dressing

Quantity Ingredient
2 garlic cloves, finely chopped
1 teaspoon caster sugar
2 1/2 tablespoons clear rice vinegar
2 tablespoons light soy sauce
2 tablespoons peanut oil
3 teaspoons sesame oil

Method

  1. To clean the squid, gently pull the tentacles away from the tube (the intestines should come away at the same time). Remove the intestines from the tentacles by cutting under the eyes, then remove the beak if it remains in the centre of the tentacles by using your fingers to push up the centre. Reserve the tentacles. Pull the transparent cartilage from inside the body and remove. Clean out the inside of the tube. Hold the tube under running water and peel the skin off; the wings can also be used. Place the cleaned squid tubes on a chopping board and use a sharp knife to cut each tube all the way down one side to open it out. Using the knife, score the inside of each tube in a fine crisscross pattern (be careful you don’t cut all the way through), then cut the tubes into 4 cm pieces.
  2. Bring a large saucepan of water to the boil. Add the squid pieces and tentacles and cook for 1½–2 minutes, or until the squid pieces are tender and have curled — take care not to overcook them. Drain, then transfer the squid to a large bowl of iced water to cool. Drain well.
  3. To make the dressing, put all the ingredients in a large bowl and whisk to combine well. Add the squid, celery strips and spring onions to the bowl and toss to coat well. Transfer to a platter or bowl, scatter over the celery leaves and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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