Barbecued squid with green mango salad

Preparation time: 20 minutes
Cooking time: 1 minutes
Serves: 4

Ingredients:
2 cloves garlic
2 small chillies
2 tablespoons dried shrimp
1/2 green mango, julienne
100 g young green beans, sliced finely on an angle
1 ripe tomato, halved, seeded and diced
1/2 cup Thai basil
1/2 cup Viet mint
1/2 cup coriander
2 tablespoons peanuts
1 tablespoon reduced-salt soy sauce
2 tablespoons lime juice
1 tablespoon sugar, (preferably palm sugar)
400 g young small squid, cleaned and cut into strips
20 ml canola oil
3 tablespoons fried shallots




Method:
1. Place garlic, chillies and dried shrimp in a food processor and blend to a fine mince. Put in a bowl with the mango, green beans, tomato, Thai basil, Viet mint, coriander and peanuts. In a separate bowl, combine the soy sauce, lime juice and palm sugar. Warm gently to dissolve. Add dressing to salad and let sit for 5 minutes.

2. Toss the prepared squid in canola oil and quickly sear on a very hot barbecue for about 1 minute. Add to salad and toss. Divide between 4 plates and serve sprinkled with fried shallots.