Chargrilled Chilli Squid/ Asian Slaw /Nam Jim

Nick Nairn's Chargrilled Chilli Squid/Asian Slaw/Nam Jim. The squid is marinaded in a green chilli mix and the salad is packed with beautiful flavours including mint, chilli, coriander and loads of gorgeous fresh veg! Nam Jim is an amazing dressing made with sugar, lime juice and fish sauce and then you can add more ingredients to your taste!

Ingredients

Marinade

1 green chilli finely chopped
2 tbsp veg oil
Salt and pepper

2 med squid/tentacles off and cleaned
1 carrot peeled and cut into fine julienne
1/2 cucumber peeled, seeds removed and cut into matchsticks
1 ripe red pepper, shredded
2 spring onions shredded
1 red chilli ( deseeded) cut into fine rounds
Few leaves Chinese cabbage shredded
Handful of fresh bean sprouts
Handful sugarsnap peas cut into match sticks
Bunch mint roughly chopped
Bunch coriander roughly chopped
30g podded Edamame beans
To serve -sesame seeds

Nam Jim

25ml lime juice
25g caster sugar
25 ml fish sauce
3 cloves garlic finely minced
3 tbsp coriander stalks finely chopped
Pinch dried chilli flakes
1 tbsp sesame oil

Method

Print Recipe

Open squid/ cross hatch inside with sharp knife/ cut into 30g pieces Mix with oil and chilli/ season and allow to marinate for a couple of hours or preferably overnight. Mix all slaw ingredients in a large bowl.In a small bowl combine lime/ sugar/ fish sauce and work well to dissolve Add garlic/ chilli / coriander stir well taste and adjust if necessary.Cook squid until well coloured. Use nam jim to dress salad. Divide between 2 plates.Place squid pieces on top. Dress with sesame seeds, coriander and mint sprigs and serve with lime wedge.