Warm salad with squid in coconut cream
3 servings
100 minutes
Warm salad with squid in coconut cream is an amazing blend of freshness and spiciness inspired by European cuisine but with subtle Asian notes. Tender rings of squid infused with lime, lemongrass, and galangal aromas gain special juiciness in coconut cream, while the addition of fish sauce and cardamom adds depth to the flavor. Crunchy iceberg lettuce, sweet bell pepper, juicy apples, and grapes create a harmonious combination of textures, while pine nuts add sophistication. This salad highlights the balance of lightness and richness, making it perfect for festive dinners or gastronomic experiments.
1
Thoroughly clean the squid from membranes under cold water and cut into rings or noodles (this may take about an hour).
- Squid: 300 g
2
Peel the carrot and grate it on a coarse grater, finely chop the onion and sauté it in 2-3 tablespoons of olive oil until golden.
- Carrot: 1 piece
- Onion: 1 piece
- Olive oil: 50 ml
3
Pour in coconut cream, add all spices, fish sauce, and sesame oil, bring to a boil, and simmer for about 20 minutes to let the spices infuse their aroma into the coconut milk.
- Coconut cream: 250 ml
- Kaffir lime leaves: 2 pieces
- Lemongrass: 2 pieces
- Galangal: 10 g
- Green cardamom pods: 10 g
- Fish sauce: 30 ml
- Sesame oil: 10 ml
4
Place the squid in the sauce, salt it, and simmer for 5-10 minutes (depending on the size of the pieces - the main thing is not to overcook it so it doesn't become rubbery).
- Squid: 300 g
- Sea salt: 2 teaspoons
5
Cut the lettuce leaves into strips, celery into small cubes, bell pepper into sticks, and apples into thin slices, and place them in a bowl. Add squid, grapes, and pine nuts, and drizzle with 3-4 tablespoons of coconut sauce.
- Iceberg lettuce: 150 g
- Celery stalk: 2 pieces
- Yellow sweet pepper: 1 piece
- Green apples: 1 piece
- Seedless green grapes: 120 g
- Pine nuts: 80 g
- Coconut cream: 250 ml