Thai – Squid Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g squid (s) (tubes), ready to cook
- 1 stalk lemongrass, (the front white part it finely sliced)
- Roll up 3 kaffir lime leaves (Magrood leaves) sideways and cut across into fine strips
- 1 medium onion (s), red, cut in half and cut into strips
- 1 handful mint, small, and coriander leaves
- Cut 1 piece (s) galangal (approx. 1-2 cm) crosswise into thin slices
- 1 stalk lemongrass, (chop the firm back part a little bit pounded crosswise into coarser pieces
- 750 ml water, approx.
For the dressing:
- 4 chili pepper (s), long-red Thai, cut into rings (pitted)
- 3 tablespoon lime juice
- 1 pinch (s) palm sugar, (to taste)
- possibly salt, to taste
Print Recipe
Pin Recipe Instructions
- Prepare the dressing, it should taste slightly salty, sour and spicy.
- The tubes become particularly tender if you cut them open and make diagonal cuts with a sharp knife, preferably with tightly spaced cuts, but under no circumstances cut through completely. Now cut the tubes into strips approx. 1 cm wide and 5 cm long
- For the brew, bring the water to the boil in a saucepan, add the galangal and the coarse lemongrass pieces and let simmer for approx. Remove the herbs, add the squid and blanch for approx. 1 minute. Remove the squid and drain.
- Mix the squid lukewarm with the dressing. Fold in the lemongrass rings, magrood and onion strips and finally the mint and coriander.
- Serve the squid salad lukewarm with fragrant rice.
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