Salt and Pepper Squid Salad

Name: Salt and Pepper Squid Salad
Yield: 10
Ingredients: 1.0kg Seafrost Salt and Pepper Squid; 150.0ml Soy sauce; 100.0ml Mirin; 350.0g Mixed salad leaves; 150.0g Wakame seaweed; 250.0g Cucumbers, thinly sliced; 200.0g Carrots, thinly sliced; 30.0g KNORR Thai Lime Powder 500g; 250.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg

Crispy salt & pepper squid top this refreshing salad that features wakame seaweed for a mild briny aftertaste, with the flavours of the sea beautifully rounded up by a creamy, zesty salad dressing of lime mayo.

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What you need

Seafrost Salt and Pepper Squid 1.0 kg
Soy sauce 150.0 ml
Mirin 100.0 ml
Mixed salad leaves 350.0 g
Wakame seaweed 150.0 g
Cucumbers, thinly sliced 250.0 g
Carrots, thinly sliced 200.0 g
KNORR Thai Lime Powder 500g 30.0 g
KNORR Thai Lime Powder 500g
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HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 250.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Squid
- Deep fry the Seafrost salt and pepper squid until golden brown. Drain and set aside.
Salad
- In a large mixing bowl, combine soy sauce and mirin.
- Add salad leaves, wakame seaweed, cucumber slices, and carrot slices. Mix well.
Lime Mayonnaise
- In another bowl, combine KNORR Thai Lime Powder and HELLMANN'S Real Mayonnaise.
To Serve
- Place the salad in a serving bowl, top off with squid, and serve with lime mayo on the side.