There's nothing like the fresh, crisp taste of a Thai salad.
Ingredients
- 3 squid tubes
- 1 cup green prawns optional
- 1 tbs extra virgin olive oil
- 4 cos lettuce leaves
- 1 tbs ginger julienned
- 1 tbs lemongrass stalk finely sliced
- 2 tbs Spanish onion finely chopped
- 1 garlic clove crushed
- 1/2 Lebanese cucumber thinly sliced
- 3 tbs fresh lime juice
- 3 tbs fish sauce
- 3 tbs brown sugar
- 1 tbs spring onions chopped
- 1/2 cup coriander
- 1/2 cup mint
- 2 red birdseye chilli finely chopped *optional
- 1 handful unsalted roasted peanuts chopped
Method
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Step 1Prepare squid tubes by cutting through one side so that they lay flat as a single sheet.
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Step 2Score crossways on inside of tubes so that squid curls when cooked. Cut in half lengthways and then into strips about 1-1.5 cm wide.
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Step 3Add squid and/or prawns, if using, to hot oil in wok or saucepan and cook until tender, stirring constantly, being careful not to overcook.
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Step 4Drain on paper towel then put into a glass bowl, cover with cling film and refrigerate.
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Step 5Wash and dry the lettuce and cucumber and place in a serving bowl. Cover with cling film and refrigerate.
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Step 6If time permits, about ½-1 hour before serving salad, marinate squid and/or prawns in fish sauce, juice and sugar, garlic, lemongrass, ginger and Spanish onion, and refrigerate.
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Step 7Just before serving, chop coriander roughly and slice or tear mint into shreds. Add to salad together with squid mixture. Toss to combine.
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Step 8Garnish with peanuts and chilli, if desired.
Recipe Notes
I buy the packets of crushed peanuts from the supermarket and keep them in the freezer, use what I need, then reseal the packet and return it to the freezer.
You can also use a mesclun mix.
Recipe Reviews (3)
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