Squid Salad Recipes

Ingredients :

450 g

2 tablespoons

1/2

1 tablespoon

3 tablespoons

1 teaspoon

2

1

1

10

2 tablespoons

2

1

small or medium squid

vegetable oil

small red pepper, seeded and halved lengthways

fish sauce

lime juice

crushed palm sugar

cloves garlic, very finely crushed

stalk lemon grass, very finely chopped

fresh red chili, seeded and thinly sliced

Thai mint leaves, cut into strips

chopped coriander leaves

spring onions, chopped

cucumber, peeled if wished, thinly sliced

coriander sprigs, to garnish

1. Clean squid.
2. Holding head just below eyes, gently pull away from body pouch.
3. Discard soft innards that come away with it.
4. Carefully remove ink sac; retain if desired.
5. Pull quill shaped pen free from pouch and discard.
6. Slip your fingers under skin on body pouch and slip it off.
7. Cut off edible fins on either side of pouch.
8. Cut off tentacles just below eyes; discard head.
9. squeeze out beak like mouth from in between tentacle and discard.
10. Rinse tentacles, pouch and fins thoroughly.
11. Dry well, then slice into rings.
12. Heat oil in a wok, add squid and fry gently, stirring occasionally, for about 10-15 minutes until tender.
13. Using a slotted spoon, transfer to absorbent kitchen paper to drain.
14. Meanwhile, preheat grill, then grill red pepper, turning frequently for 8-10 minutes until evenly charred.
15. Leave until cool enough to handle, then remove skin.
16. Seed and roughly chop.
17. In a bowl, mix together fish sauce, lime juice, sugar and garlic.
18. Add squid and mix together, then toss with lemon grass, chili, red pepper, mint, coriander and spring onions.
19. Arrange cucumber slices on a plate.
20. Place squid salad on cucumber and garnish with coriander sprigs.

Serves 3-4

Variation :

Instead of cucumber, serve with small celery leaves.

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