Cuttlefish salad with lime sauce (fresh cuttlefish)

Name: Cuttlefish salad with lime sauce (fresh cuttlefish)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 650 g Broccoli; 250 g Carrots; 7-10 Tbsp Salt; 300 g Cuttlefish tubes; 2 TABLESPOONS Oil; 4 TABLESPOONS Lime juice; 7-10 Tbsp Chinese spice mixture; 7-10 Tbsp Sugar; 1-2 red chillies; 1 green chili pepper; 1 Branch lemon leaves

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

650 g Broccoli
250 g Carrots
7-10 Tbsp Salt
300 g Cuttlefish tubes
2 TABLESPOONS Oil
4 TABLESPOONS Lime juice
7-10 Tbsp Chinese spice mixture
7-10 Tbsp Sugar
1-2 red chillies
1 green chili pepper
1 Branch lemon leaves

Directions

1
Wash and clean the broccoli and cut into small florets. Peel and wash the broccoli stems and carrots and cut them into both (put one carrot aside) with a small knife, cutting them lengthwise in grooves.
2
Then cut into slices. Cut the rest of the carrot diagonally into slices and cut in "leaf veins". Cook the vegetable slices in boiling salted water for five minutes. Add the broccoli florets after two minutes.
3
Wash squid, dab dry and cut into rings. Heat oil in a pan and fry squid rings for two to three minutes. Season lime juice with salt, Chinese spice and a little sugar.
4
Cut the chillies lengthwise, remove the seeds and wash. Cut one red chilli pepper into cubes, the remaining pods into rings. Cut lemon leaves into fine strips, except for a few leaves for garnishing.
5
Mix drained vegetables with squid rings, chilli and the sauce. Arrange on plates and serve lukewarm garnished with carrot and lemon leaves.