Thai Squid Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g squid (s) (squid)
- 60 ml lime juice
- 2 tablespoon fish sauce
- 2 teaspoons sugar
- 1 teaspoon lemongrass, just the fleshy end, very finely chopped
- 1 tablespoon ginger, very finely chopped
- 4 shallots (Thai shallots), cut into narrow wedges
- 2 piece (s) celery (Thai celery), alternatively small. Stalks local celery
- 3 spring onions, cut into rings
- 1 handful coriander greens, roughly chopped, with stalks
- Mint, some leaves it, roughly chopped
- 2 chilli pepper (s), red, pitted and finely chopped (or chilli powder or chilli flakes)
- some mint for garnish
- some coriander green for garnish
Print Recipe
Pin Recipe Instructions
- Clean the squids under running water. Pull the innards out of the body at the tentacles and cut them off below the mouthpiece so that only the tentacles remain. Peel off the red skin, remove the ink bladder and the clear stripe of horn. Rinse the body well inside.
- Heat the water in a saucepan and season with salt. Add the squid tubes and tentacles and bring to the boil. Cook for about 1 minute, then remove from the stove and let it steep for another 5-10 minutes (depending on the size of the squid). Drain and let cool. Then cut into fine rings, halve the tentacles.
- Mix the lime juice, fish sauce, sugar, lemongrass, ginger and shallots into a dressing. Pour over the squid and mix.
- Cut the celery into 1 cm thick slices and fold into the salad with the spring onions, herbs and chili peppers. (German celery must be stripped and cut into 2 mm thick slices.)
- Garnish with a few whole coriander and mint leaves.
- Note: With calamaretti, all you need to do is put the tubes in boiling salted water and let them stand next to the stove for 3-4 minutes. Larger tubes should be cut crosswise on the inside at a distance of 2 mm and proceed as in the recipe above.
- Tips: You can also use 2-3 kaffir lime leaves cut into fine strips. Then I would leave out the ginger, that would be too many flavors for me.
- The lemongrass is very tight because I chop it very finely (for inexperienced guests and course participants) and so season it more strongly. If you don`t mind eating very fine slices of lemongrass, you can use more. To do this, however, liberate the stalk generously from the outer leaves and only use the white-yellow soft parts.
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