Sichuan Squid
Provides lean squid protein, a little useful fat from sesame oil, and bold flavor without heavy breading. Fresh cucumbers make the dish lighter, while nuts add satiety and texture. The result is a juicy spicy appetizer with a clear Asian character.
First prepare the recipe Sriracha hot sauce and measure out ready sriracha sauce (20 g). Crush cucumbers (300 g) lightly with the flat side of a knife or a rolling pin, then cut them into large pieces. Mix them with cherry tomatoes (80 g), soy sauce (50 g), sesame oil (20 g), cilantro (30 g), cashews (50 g), sesame seeds (5 g), and the ready sriracha sauce.
Clean squid (200 g), cut it into large diamond-shaped pieces, and fry quickly in neutral oil (10 g) for 2-3 minutes until the flesh turns opaque and springy. Do not cook longer or the squid will toughen.
Transfer the hot squid straight into the cucumber mixture, toss, and serve warm or lightly chilled. For a sharper spicy taste, let the appetizer stand for 5 minutes before serving.
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