Thai Spicy Squid Salad

Spicy Squid Salad

INGREDIENTS 

500 g (1 lb) fresh medium squid, skinned and cleaned

250 ml (1 cup) water

1 small onion, cut into segments

1 small tomato, cut into wedges

1 spring onion, cut into lengths

Few sprigs coriander leaves, minced

20 g (1/2 cup) fresh mint leaves

3 large lettuce leaves

Dressing

3 red finger-length chilies, deseeded and minced

2 cloves garlic, minced

4 tablespoons freshly-squeezed lime juice

2 tablespoons fish sauce

1 teaspoon salt

1 tablespoon Sriracha sauce (Thai hot chili sauce)

Step by Step

Step 1: Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Make a lengthwise cut along each body sac. Open up and rinse the inside well. Score the flesh by making diagonal criss-cross slits across the surface and slice into bite-sized pieces. This allows the squid to cook very quickly.

Step 2: Bring the water to a boil in a saucepan over medium heat and poach the squid pieces until just cooked, 1 to 2 minutes. Do not overcook. Remove from the heat.

Step 3: Combine the Dressing ingredients in a bowl and mix well. Set aside.

Step 4: Combine the squid pieces, onion, tomato, spring onion, coriander and mint leaves in a large bowl, ad toss thoroughly, adding the Dressing a little at a time, until well blended.

Step 5: Line a serving platter with the lettuce leaves and top with the squid salad. Serve immediately.

Serves 4 to 6

Preparation time : 20 mins

Cooking time: 2 mins

Credits go to Nongkran Daks and Alexandra Greenley