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Thai Cilantro Squid Salad Recipe
Serves/Makes: 4
Ingredients:
- 1 pound cleaned squid
- 4 cloves of garlic, finely chopped
- 2 mini Thai hot peppers, seeded and chopped
- 1 cup thinly sliced onions
- 5 tablespoons lime juice
- 1/4 cup shredded fresh mint
- 1/4 cup shredded cilantro leaves
- 2 tablespoons fish sauce
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 4 large lettuce leaves
How to cook:
- Bring 6 cups of water to a boil in a large pot. Slice the body of each squid crosswise into 1 inch and cut the tentacles into 1/2 inch pieces. Add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water start boiling again. Do not overcook as squid has a tendency to get tough and chewy when overcooked. Drain immediately.
- Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid. Add the hot, drained squid and toss until well mixed. Set aside for at least 10 minutes (best if left aside to marinate for 24 hours) stirring occasionally so as to enhance the flavor. This salad can be kept in the refrigerator for up to 4 or 5 days.
- Serve on lettuce leaves.
Tip:
How to prepare squid (calamari) or cuttlefish for cooking.
This recipe for Thai Cilantro Squid Salad serves/makes: 4
Main Ingredient: Squid/Cuttlefish
Preparation Method: Salads
Cuisine: Thai