Thai-Style Cold Squid Salad
Fragrant with scallion, delicately colored, and tender with a light, clean taste.
Ingredients
squid (washed, scored with diagonal cross-hatch cuts on both sides, blanched in boiling water until cooked, then drained)
1
onion (julienned)
1/4
chopped cilantro
50 g
chopped scallions
50 g
mint leaves (finely chopped)
10 g
chilies
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 both sides with diagonal cross-hatch cuts, then slice into pieces. Blanch in boiling water until cooked, then drain. Julienne the onion and set aside.
2
Step 2
Combine ingredient 2 (chilies, garlic, white vinegar) and simmer over low heat for 3 minutes to make a sauce. Mix the sauce with the seasonings (sugar, lemon juice, fish sauce), then toss together with the squid, julienned onion, chopped scallions, and finely chopped mint leaves.
3
Notes
In general, Thai-style cold salads are usually made by blanching the main ingredient in boiling water, then tossing it with seasonings. You can make extra of Step 2 and refrigerate it for use in other salads as well.
