Southeast Asian Squid Salad

Ingredients for Southeast Asian Squid Salad

• 60ml fresh lime juice

• 40ml Asian fish sauce (preferably nam pla)

• 1 1/2 to 2 tablespoons sugar

• 1/2 teaspoons salt

• 1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chillies, finely chopped, including seeds

• 2 tablespoons vegetable oil

• 675g medium squid (about 16), rinsed inside and out

• 2 carrots, halved crosswise

• 1 seedless cucumber (usually plastic-wrapped), halved crosswise

• 1 (170g) head of Boston lettuce, torn into bite-size pieces (850ml )

• 240ml loosely packed fresh coriander leaves

• 150g loosely packed fresh mint leaves

• 4 spring onions, thinly sliced diagonally

• 80g coarsely chopped salted dry-roasted peanuts (60g)

• Accompaniment: lime wedges

How to make Southeast Asian Squid Salad

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chilli (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.

Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.

Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).

Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.

Toss together carrot and cucumber ribbons, lettuce, coriander, mint, and spring onions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.