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Squid Salad

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Serves: 4

For the Dressing:
2 large garlic cloves, crushed
2 teaspoons grated fresh ginger
3 small fresh red chillies, seeded and thinly sliced
2 tablespoons grated palm sugar or soft brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon sesame oil

500g / 1 lb 2 oz squid tubes, cleaned
6 makrut (kaffir lime) leaves
1 stem lemon grass, white part only, chopped
3-4 red Asian shallots, thinly sliced
1 Lebanese cucumber, cut in half lengthways and thinly sliced
3 tablespoons chopped coriander leaves
1 small handful fresh mint
150g / 5 1/2 oz oakleaf or coral lettuce, leaves separated
fried red Asian shallot flakes, to garnish


To make the dressing, heat the garlic, ginger, chilli, palm sugar, fish sauce, lime juice, sesame oil and 1 tablespoon water in a saucepan over low heat.

Cut the squid in half lengthways. Clean and remove any quills. Score a criss-cross pattern on the inside of the squid. Cut the squid into 3cm / 1 1/4 inch pieces.

Place the makrut leaves, lemon grass and 1.25 litres / 44 fl oz of water in a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Add half the squid pieces and cook for 30 seconds, or until they begin to curl up. Remove and keep warm. Repeat with the remaining squid. Discard the lime leaves, lemon grass and liquid.

Put the squid, shallots, cucumber, coriander, mint, lettuce and dressing in a large bowl and toss together. Serve garnished with the shallot flakes.

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