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Thai Squid Salad
- Servings
2 - Prep
15 m - Cook
10 m
Recipe By: Chef Ha Nguyen
This Thai Squid salad is full of flavour. You can replace the squid with prawn, chicken or other meats. Please see Green Curry and Red Curry Making.
Ingredients
- 200 g Squid clean and shaved into thinly slice
- . . Dressing (1 tasp fish sauce, 1 tasp brown or palm sugar, 1/2 lime juice, 1/2 tasp fresh curry paste)
- 2 tasp Shallot or onion thinly sliced
- 1/2 cup Cucumber, carrot, celery and iceberg - thinly sliced - optional
- 1/2 handful Herbs (thai basil, Vietnamese mint, mint some coriander)
- to taste Black pepper
Directions
-
1
In a large bowl, combine fish sauce, lime juice, sugar, crushed Thai paste. Stir in sweet onions and vegetable slices.
Rinse squid under cold running water. Slice squid bodies crosswise into very thin rings. Cut tentacles into several pieces if large.
Bring a small pot of boiling water to high heat. Add the squid to boiling water and cook until tender, 30 seconds to 1 minute. Drain and add to dressing in bowl.
Add herbs. Toss and coated with dressing.
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Printed From otaokitchen.com.au 05/17/2026