Whenever I am in a supermarket I always come home with impulse buys. I see the cooking demonstrations and generally end up buying something. So when I saw stir-fried cuttlefish, guess what, I bought a package. But I don’t regret that impulse buy. The baby cuttlefish comes all cleaned and ready-to-go and it is so easy to whip up a salad or stir-fry. Now I keep a package in the freezer for quick meal.
The salad I am making is based on the Vietnamese Squid Salad, Goi Muc. Well, cuttlefish and squid belong to the same family.
1 lb of baby cuttlefish, thawed
1 cucumber, shredded
Garnish: Chopped peanuts
2 tablespoons of freshly-squeezed lime juice
A few cloves of garlic, minced
A teaspoon of sesame oil
A teaspoon of sugar
Some crushed black pepper
Half a cup of chopped cilantro
Chopped red chills, the amount depends on personal preference, I used a couple of dried chillies
- Bring a pot of water to the boil and add the baby cuttlefish. Boil them for about a minute.
- Drain the cuttlefish and rinse under cold tap water to stop the cooking.
- Mix the ingredients for the dressing in a large bowl and toss the cold cuttlefish until they are nicely coated with the dressing.
- Put the shredded cucumber on a serving plate and arrange the cuttlefish over it. Pour any remaining dressing in the bowl over the salad.
- Garnish with the chopped peanuts. Enjoy!
Note: This salad is usually served with shrimp crackers but the crackers were eaten up as I was frying them.