Thai Squid Salad
4 servings
60 minutes
Thai-style squid salad is a vibrant dish embodying the exoticism of Thai cuisine. Its roots trace back to traditional gastronomic techniques of Thailand, where seafood is combined with fresh herbs and rich sauces. Tender rings of squid, lightly cooked, retain their firmness and juiciness. The key element is a dressing made from fish sauce, lime, and chili pepper that creates a balance between salty, sour, and spicy flavors. Crunchy carrots and onions add textural contrast while cilantro and mint provide freshness to the dish. This salad is perfect as an appetizer on a hot day or as a light dish for an Asian dinner.
1
Place a saucepan on high heat, bring 3 liters of water with 2 teaspoons of salt to a boil.
2
In a large bowl, mix fish sauce, lime juice, powdered sugar, chili pepper, and 1/4 teaspoon of salt until the powder dissolves. Add onion rings and grated carrot.
- Fish sauce: 3 tablespoons
- Lime juice: 3 tablespoons
- Powdered sugar: 1 tablespoon
- Ground chili pepper: 0.3 teaspoon
- Onion: 0.5 head
- Salad onions: 1 head
- Carrot: 1 piece
3
Cut the squid into very thin rings. If the tentacles are large, cut them into several pieces. Boil for 30 seconds. Dry them.
- Squid: 450 g
4
Combine with the sauce. Add lettuce, mint, and cilantro to the bowl. Mix.
- Fresh mint: 25 g
- Coriander: 25 g