I love cooking and food but especially Thai food (and Indian) is a very close 2nd. I think I was born in the wrong country sometimes. This is one of my favourite salads and from someone who absolutely hated squid (well that rubbery batter coated) stuff that was called squid, I was then introduced to this and it is amazing so fresh and vibrant and of course, it has chillies and fish sauce 🙂
400 gm(14oz) baby squid
5 Spring Onions (sliced)
5 sm shallots (thinly sliced)
20 cherry tomatoes ( halved)
half sm cucumber sliced and quartered.
Coriander big bunch or again to taste, I like lots (chop)
Mint ( optional)
3 Birds Eye Chillies chopped (seeds optional)
2 tbsp Fish Sauce
Half lime, juice
Palm Sugar (up to 2 tbsps) again optional I don’t use but depends on personal preference.
Getting all membrane off and remember to pull out the plastic quill.
Cut head/parrots beak off leaving the tentacles( best bit)
Slice squid into 3/4 to inch slices.
Heat a small amount of water in a pan and add squid, cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.
Again TASTE and check the seasoning. You cannot taste too much.
I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time.
And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.
Oh and serve with Sticky/ Steamed Rice or noodles.
Prepared, tried and tested by: Carol Taylor
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