Fresh, vibrant, spicy as hell, and so refreshingly clean, this beautiful summery Thai salad is perfect for the sun. The chewy bite of the squid with the tangy flavours of the lime, fish sauce and chilli makes this salad special. Gently poaching the squid makes it tender but still has a lovely bite to it. If you’re not a squid person, use prawns instead, and it would be just as gorgeous!
1. Clean the squid by removing the heads, quills, side flaps, and skins
Ingredients
Instructions
2. Cut squid hoods into 1.5” squares and, using a sharp knife, score the inside of each square in a crisp cross pattern
3. In a saucepan on med heat, add water, fish sauce, lime juice, sugar, and chilli, boil
4. Add squid, reduce heat to a simmer, and cook for 2 minutes until the squid curls up
5. Remove into a bowl and mix in onion, lemongrass, mint, coriander, and basil
6. Refrigerate for 1 hour
7. Serve with fresh, crisp lettuce leaves.