Spicy Thai Squid Salad

by Zarina
Spicy Thai Squid Salad

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!

Spicy Thai Squid Salad

Spicy Thai Squid Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


  • 500g baby squid
  • 1/3 cup water
  • 2 tbsp fish sauce
  • 1/3 cup lime juice
  • 1 tsp palm sugar
  • 3 small red chillis (less if you don’t want it too hot or remove the seeds)
  • 1 small red onion finely sliced or 2 banana shallots
  • 1.5 tbsp lemongrass outer-stem removed and finely chopped
  • 1 tbsp fresh mint chopped fine
  • 1 tbsp fresh coriander chopped fine
  • Fresh lettuce leaves to serve.


1. Clean the squid by removing the heads, quills, side flaps, and skins
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.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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