Cold Tossed Squid Salad
A Zhejiang-style cold squid salad: blanched squid tossed with a special sauce, onion, and mint, releasing a fragrant scallion aroma. Tender, fresh, and light in flavor.
Ingredients
Squid (washed, scored in a crosshatch pattern, sliced, and blanched in boiling water)
1
Onion (julienned)
1/4
Cilantro, minced
50 g
Scallion, chopped
50 g
Mint leaves (minced)
10 g
Chili peppers
2
Garlic
6 cloves
White vinegar
1/2 cup
Sugar
2 tbsp
Lemon juice
1 tbsp
Fish sauce
2 tbsp
Instructions
1
Step 1
Wash the squid, score it in a crosshatch pattern, slice it, blanch in boiling water until cooked, then remove and set aside. Julienne the onion and reserve.
2
Step 2
Combine the chili peppers, garlic, and white vinegar and simmer over low heat for 3 minutes. Let cool, then blend into a sauce with a blender.
3
Step 3
Mix the prepared sauce with the sugar, lemon juice, and fish sauce, then toss together with the squid, onion, scallion, and minced mint until well combined.
