Chef Mimi is my oldest running a blog buddy (oldest as in for the longest time). We’ve adopted every different’s blogs since 2012, and we’ve had the excitement to meet in particular person in 2014 once we had been each visiting our mutual buddy Richard. Just lately she posted a recipe for Thai squid salad, which I knew instantly I sought after to arrange. My rendition does now not glance as lovely as Mimi’s, however it positive used to be scrumptious. I used Thai basil as a substitute of mint, as a result of I really like that taste (and it additionally an unique component in a Thai seafood salad). I opted to make use of one huge squid, as a result of that’s what is to be had recent right here. Squid has a chic taste, so freshness makes a large distinction. However I believe the feel of the salad will in fact be nicer with small squid like Mimi used. Sadly, I will be able to most effective get the ones frozen.
Substances
Serves 4 as an appetizer
- 225 grams (.5 lb) wiped clean 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 recent crimson Thai chook’s eye chili, minced
- 2 Tbsp nam prik phao
- 1/2 cup loosely packed recent Thai basil leaves
- 4 lime wedges, for serving
Directions
Blank 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. Upload the minced chilli and a pair of tablespoons of nam prik phao.
Stir for a minute over medium warmth, then upload the squid and alter the warmth to top.
Stir fry the squid in brief till it’s coated with the sauce, then flip off the warmth. Squid gets rubbery should you prepare dinner it for too lengthy.
Position tomato, cucumber, and shallot at the plates. Combine 1 tablespoon of clean lime juice with 1 tablespoon of fish sauce, and get dressed the salad with this dressing. You should additionally get dressed the salad in a bowl first, however then the tomatoes will lose a large number of their seeds.
Upload the squid to the plates, upload Thai basil, toss gently, and serve.
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