Thai squid salad

Thai squid salad
Serves: 4
  • 3 tbsp Asian fish sauce
  • 3 tbsp fresh lime juice
  • 1 tbsp sugar
  • ½ tsp crushed red pepper flakes
  • salt
  • 2 shallots, finely minced
  • 1 small carrot, peeled and shredded
  • 500g cleaned squid
  • 2 tbsp lemon juice
  • mixed lettuce leaves, torn into bite-size pieces
  • 1 tbsp fresh mint leaves
  • 2 tbsp fresh coriander leaves
  1. Place the fish sauce in a large bowl. Add the lime juice, sugar, crushed red pepper flakes, and ¼ tsp salt and stir until the sugar has dissolved. Add the shallot and carrot and stir to combine.
  2. Rinse the squid under cold running water and remove any guts or plasticy quills. Slice the bodies crosswise into very thin rings and cut any larger tentacles into pieces (leave smaller ones whole).
  3. Half fill a saucepan with water and bring to the boil. Add 2 tbsp lemon juice and 1 tsp salt. Place squid in the water in batches and cook until opaque (30 secs-1 min). Drain and place on paper towel to cool and dry.
  4. Place cooled squid in the bowl with the dressing, stir and refrigerate for 1 hour. Serve with mixed salad leaves and the herbs.


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