A Thai recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
Ingredients
- 2 lb squid cleaned
- 3 oz shallots or onions
- 4 tbsps lime juice
- 3 tbsps fish sauce
- 1 tsp sugar
- 1/4 tsp Chilli powder
- 6-8 tbsps fresh coriander leaves
Garnishes:
- 3-4 Lettuce leaves
- 5 oz Cucumber
- 8-10 cherry tomatoes
Servings:
Instructions
- Cut the tube like body of the squid crosswise into 1/4 inch rings. Wash these rings and the tentacles and put into a pan with 4 tbsps water. Bring to a boil then cover and simmer for about 3 minutes or until the squid turns opaque. Drain and put into a bowl.
- Peel and finely slice the shallots.Add to the squid with the lime juice, fish sauce, sugar , chilli powder and coriander leaves. Toss well and check the seasoning.
- Just before serving arrange the lettuce leaves on a serving plate. Peel the cucumber and slice into thin rounds. Cut the tomatoes in half vertically.
- Put the squid salad on top of the lettuce leaves and surround with the cucumber slices and tomato halves.
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