Events and Celebrations

Thai-Style Squid Salad

cook 10 mins
  • 50 g (2 oz) soft brown sugar
  • 50 ml (2 fl oz) boiling water
  • 1 garlic clove, crushed
  • 2 teaspoons finely chopped fresh root ginger
  • 1 red chilli, chopped
  • finely grated rind and juice of 1 lime
  • 3 tablespoons Thai fish sauce
  • 300 g (10 oz) prepared squid
  • 1 tablespoon oil
  • 1/2 red onion, thinly sliced
  • 150 g (5 oz) cherry tomatoes, halved
  • 200 g (7 oz) salad leaves
  • handful of fresh coriander
  • salt and pepper
  • Stir together the sugar and water until the sugar dissolves. Put the garlic, ginger, chilli and lime rind into a bowl and pour over the syrup. Put in the refrigerator to cool, then stir through the lime juice and fish sauce.
  • Meanwhile, cut the squid pouches in half. Score a criss-cross pattern across the inside of the squid with a sharp knife, taking care not to cut all the way through, then cut into bite-sized pieces. Rub the oil over the squid and season well. Cook on a smoking griddle pan for 1–2 minutes until charred and just cooked through.
  • Put the onion, tomatoes, salad leaves and coriander on a plate. Arrange the squid on top and drizzle over the dressing before serving.
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