Another authentic Thai recipe…
I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?
400 gm(14 oz) baby squid.
5 Spring Onions. (sliced)
5 sm shallots.( thinly sliced)
20 cherry tomatoes. ( halved)
half sm cucumber sliced and quartered.
Coriander big bunch or again to taste…I like lots…(chop)
Mint. ( optional)
1-3 birds Eye Chillies chopped( seeds optional)
2 tbsp Fish Sauce.
Half lime, juice.
Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.
Clean the squid. Getting all membrane off and remember to pull out the plastic quill.
Cut head/parrots beak off leaving the tentacles( best bit)
Slice squid into 3/4 to inch slices.
Heat a small amount of water in a pan and add squid, cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.
Again TASTE and check seasoning. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…
I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time. And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.
Serve with Sticky/ Steamed Rice or noodles.
Just in case you missed any of the previous weeks Fish Friday posts they are below:
British Fish and Chips
Sea Bass with Lime, Ginger and Fennel
Prawns with Asparagus
My new blog link in case you want to pop over and have a look https://myhealthyretirement.com
Thank you for reading I do hope you have enjoyed the recipes and if you try them please let me know what you think…