Salad with crispy squid
Thanks to the lemon kim chi sauce, the dish is very bright in taste and goes well with beer, like most Asian dishes. When preparing it, it is necessary to pay special attention to the sauce and achieve its maximum saturation.
Ingredients
Servings 4- 4 squid
- 200-250 g buckwheat soba noodles
- 100 g of lettuce
- 1/2 sweet green pepper
- 1 carrot
- 1 medium sized cucumber
- 100 g vegetable oil
- 100 g olive oil
- 2-3 parsley
- 100 g cilantro
- 3 tbsp sugar syrup
- 5 tbsp. ready-made kim-chi sauce
- 3 tbsp soy sauce
- 3 garlic cloves
- 200 g grape seed oil
- 150 g freshly squeezed lemon juice
- 250 g water
- 180 g tempura flour
- 2 yolks
- 1/3 tsp ground cumin
- 10 g fresh ginger
- 1 clove of garlic
- 2 sprigs of cilantro
- sea salt to taste
- chili pepper to taste
- 10 mini spinach leaves
- 2-3 sprigs of cilantro
- frisee salad
- pomegranate seeds
Cooking
Step 1
Prepare lemon kim chi sauce. Chop the garlic very finely and mix with the rest of the sauce ingredients.
Step 2
Prepare the tempura. Garlic, ginger, cilantro, chili, chop in a blender, add kumim and yolks, water and flour. Mix well.
Step 3
Prepare cilantro oil. Mix the oil, heat to 60 C. Process with a blender along with parsley and cilantro for 10-15 minutes. Drain in a colander lined with a towel, strain.
Step 4
Boil soba until cooked, lightly salt.
Step 5
Rinse the squids, cut into pieces. Dip in tempura and fry in hot oil until tender.
Step 6
Cut cucumber, bell pepper, carrot into very thin strips (noodles). Mix with buckwheat noodles. Top with lemon kim chi.
Step 7
Divide the vegetable noodles among 4 bowls. Place a portion of squid in the center of each plate.
Step 8
Cut the radishes into thin slices for garnish (3-4 slices per serving). Cut the chili pepper into thin circles, 2 per serving. If desired, you can increase the spiciness by adding more chili. Garnish each serving with pomegranate seeds, cilantro, mini spinach, frisée, radish slices and chilli peppers, drizzle with cilantro oil around the edge.