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Thai Squid Salad

1 lb Squid; cleaned, cut into 2 by 1/2-inch strips
4 tb Vegetable oil
6 Garlic cloves; minced
2 ts Ground lemongrass
1/2 ts Thai chili powder
2 Tender inner stalks celery; cut in julienne strips
3 Thin slices red onion
4 tb Thai fish sauce
4 tb Freshly-squeezed lime juice
2 tb Sugar
Lettuce leaves; for lining platter
10 Mint leaves; chopped


Using a small, sharp knife, score squid in a crisscross pattern. In a wok heat oil to smoking over medium-high heat and add squid; stir-fry 5 minutes. Using a slotted spoon remove squid to a bowl, draining off all excess oil and immediately mix in garlic, ground lemongrass and Thai chili powder. Let cool.

Just before serving, add celery and onion. In a small bowl mix together fish sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid mixture and toss to combine. Mound salad on a platter lined with lettuce leaves and sprinkle with chopped mint.

Yield: 4 appetizer servings


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