Chef Mimi is my oldest running a blog buddy (oldest as in for the longest time). We’ve adopted one another’s blogs since 2012, and we’ve had the pleasure to meet in individual in 2014 once we had been each visiting our mutual buddy Richard. Not too long ago she posted a recipe for Thai squid salad, which I knew instantly I needed to organize. My rendition doesn’t look as fairly as Mimi’s, nevertheless it positive was scrumptious. I used Thai basil as an alternative of mint, as a result of I really like that taste (and it additionally an genuine ingredient in a Thai seafood salad). I opted to make use of one giant squid, as a result of that’s what is obtainable contemporary right here. Squid has a sublime taste, so freshness makes a giant distinction. However I feel the feel of the salad will really be nicer with small squid like Mimi used. Sadly, I can solely get these frozen.
Components
Serves 4 as an appetizer
- 225 grams (.5 lb) cleaned squid
- 1 Tbsp fish sauce
- 1 Tbsp freshly squeezed lime juice
- 225 grams cherry tomatoes, halved
- 225 grams of sliced cucumber
- 1 small shallot, sliced
- 1 Tbsp vegetable oil
- 1 contemporary pink Thai chook’s eye chili, minced
- 2 Tbsp nam prik phao
- 1/2 cup loosely packed contemporary Thai basil leaves
- 4 lime wedges, for serving
Directions
Clear the squid and slice into rings. Pat the squid dry with paper towels.
Warmth a tablespoon of vegetable oil in a frying pan or wok. Add the minced chilli and a couple of tablespoons of nam prik phao.
Stir for a minute over medium warmth, then add the squid and alter the warmth to excessive.
Stir fry the squid briefly till it’s coated with the sauce, then flip off the warmth. Squid will get rubbery in case you cook dinner it for too lengthy.
Place tomato, cucumber, and shallot on the plates. Combine 1 tablespoon of contemporary lime juice with 1 tablespoon of fish sauce, and gown the salad with this dressing. You possibly can additionally gown the salad in a bowl first, however then the tomatoes will lose a whole lot of their seeds.
Add the squid to the plates, add Thai basil, toss gently, and serve.
