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Salad with fried squid

Author
Cookinero 16 Apr 2025
6340
Salad with fried squid

Fried squid salad is an unusual and tasty dish that will take its rightful place on the festive table. The taste of squid is enhanced by crab sticks, and green onions significantly refresh the recipe. In order for the salad to sparkle with all the colors of taste, it is necessary to cook the squid correctly. To do this, it needs to be fried with spices. You will also need rice for the salad, it should be crumbly. Choose long-grain varieties, round rice is not suitable for the salad.

How to cook Salad with fried squid

Step 1

Salad with fried squid

Prepare the squid meat. Grease a heated frying pan with vegetable oil, fry the seafood over moderate heat. When all the liquid has evaporated, increase the heat and fry the squid rings over high heat for 1 minute. Season the dish with pepper and salt. Place the squid in a separate container and cool.

Step 2

Salad with fried squid

Combine the ingredients. Add eggs, crab sticks, squid rings, onions and green onions to the boiled rice. Pour into a bowl. Add mayonnaise and mix well. Keep the salad in the refrigerator for 10 minutes.

Salad with fried squid - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace squid with shrimp, scallops, or even imitation crab meat for a different flavor and texture while keeping the dish seafood-based.
Store the salad in an airtight container in the refrigerator for up to 2 days. The texture of the squid may change slightly after the first day, so consume it fresh for the best taste.
For a low-carb version, replace the boiled rice with cauliflower rice or omit it entirely. Increase the portion of vegetables like cucumbers or bell peppers for added crunch.
Fry the squid quickly over high heat for just 1 minute after the liquid evaporates to keep it tender. Overcooking will make it rubbery.
To make it vegetarian, omit the squid, eggs, and crab sticks. Use tofu or chickpeas for protein and add extra vegetables like avocado, corn, or mushrooms for a hearty salad.
Try a lighter dressing like Greek yogurt with lemon juice, or an Asian-inspired vinaigrette with soy sauce, sesame oil, and rice vinegar for a tangy twist.
Freezing is not recommended as the texture of the squid and mayonnaise will deteriorate. It’s best enjoyed fresh or refrigerated for a short time.
Simply double or triple the ingredients while maintaining the same ratios. For a bigger batch, mix the salad in a large bowl and adjust seasoning to taste.
Serve it in lettuce wraps, stuffed in avocados, or as a filling for sushi rolls. Garnish with sesame seeds or fresh herbs for extra presentation appeal.
Absolutely! Diced cucumbers, shredded carrots, or bell peppers add crunch and color. Just ensure they’re finely chopped to blend well with the other ingredients.

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