Salad with crispy squid

Thanks to lemon sauce kim chi, the dish is very bright to taste and perfectly matches with beer, like most Asian dishes. When preparing it, you must pay special attention to the sauce in order to achieve its maximum saturation.

List of required products:

  • 4 peeled squids;
  • 200-250 g of buckwheat noodles soba;
  • 100 g of chucka salad;
  • 250 sauce «lemon kim-chi»
  • 1/2 sweet green pepper;
  • 1 carrot;
  • 1 medium-sized cucumber.

For oil with cilantro

  • 100 g of vegetable oil;
  • 100 g of olive oil;
  • 2-3 parsley;
  • 100 g coriander;

For sauce

  • 3 tablespoons of sugar syrup;
  • 5 tablespoons ready-made kim-chi sauce;
  • 1 tbsp. of soy sauce;
  • garlic — 3 cloves;
  • 200 g of grape seed oil;
  • 150 g freshly squeezed lemon juice.

For tempura

  • 250 g of water;
  • 180 g flour for tempura;
  • 2 yolks;
  • 1/3 tsp ground cumin;
  • 10 g fresh ginger;
  • 1 clove of garlic;
  • 2 sprigs of cilantro;
  • sea ​​salt — to taste;
  • chili pepper — to taste.

For decoration

  • 10 leaves of mini spinach;
  • 2-3 sprigs of cilantro;
  • salad frize;
  • 1/2 pod of chili pepper;
  • pomegranate seeds;
  • cilantro oil;

Begin to cook


  1. Prepare the lemon sauce of kim-chi. Garlic is very finely chopped and mixed with the rest of the sauce ingredients.
  2. Prepare the tempura. Garlic, ginger, cilantro and chili are chopped in a blender, add some yolks, water and flour. Stir carefully and well.
  3. Prepare oil with cilantro. Mix the oil, heat to 60 C. Process parsley and cilantro for 10-15 minutes with blender. Throw it in a colander lined with a towel and strain.
  4. Soba should be boiled until it is cooked, and don’t forget to salt the water a bit.
  5. Wash squid and cut them into slices. Dip into tempura and fry in boiling oil until they are cooked.
  6. Cucumber, Bulgarian paprika and carrots are cut into very thin straws. Mix with buckwheat noodles. Season with lemon kim chi.
  7. Put the noodles and vegetables into 4 plates. Put a squid in the center of each plate.
  8. Radish is cut into thin slices for decoration (3-4 slices per serving). Pepper chili is cut into thin circles, 2 per serving. If desired, you can add the taste with the help of more chili. Each serving is garnished with pomegranate, cilantro, mini spinach, frieze, radish slices and chili peppers, and sprinkled cilantro on the edge.

Salad with crispy squid

Salad with crispy squid