Baby squid and ruby grapefruit salad with red chilli dressing

 

Ingredients 

• 300g baby squid, cleaned and scored
• 2 ruby grapefruit, segmented
• 3 red shallots, thinly sliced
• 2 stalks lemongrass, thinly sliced
• 3 long green shallots, thinly sliced
• 1 cup each coriander and mint leaves
• Crispy garlic, to serve

Red chilli dressing

• 3 coriander roots, washed
• 3 garlic cloves
• 2 long red chillies, deseeded, chopped
• 2 1/2 tbs white sugar
• 2 tbs each fish sauce and lime juice

directions 

• For the dressing, using a mortar and pestle, pound the coriander root, garlic and chilli with a large pinch of salt flakes until a fine paste. Transfer to a jar and add remaining ingredients. Close lid and shake until sugar dissolves.
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  Check seasoning; it should taste sweet, sour, spicy and salty. Blanch the squid, in batches, in a large saucepan of boiling salted water for 2 minutes, then cool in a large bowl of iced water. Drain and pat dry.
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  Combine squid with the remaining ingredients in a large bowl. Drizzle over dressing and gently toss to coat. Serve immediately.