Thai Squid Salad

Recipe Image


  • 6-8 baby squid tubes
  • peanut oil
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • sesame oil
  • 1 teaspoon sugar
  • 1 garlic clove, chopped
  • 1 tablespoon chopped mint
  • ½ cucumber
  • 1 large carrot
  • small handful coriander leaves
  • 1 red chilli, finely chopped
  • 1 red onion, finely chopped
  • 2 handfuls bean sprouts
  • 1 handful dry roasted peanuts
  • flour


Slice the squid tubes into rings and set aside. 2. In a small
bowl mix together 4 tablespoons peanut oil, lime juice, fish sauce, soy
sauce, a dash of sesame oil, sugar, garlic and mint. 3. Slice cucumber and
carrot with a vegetable peeler and place in a large bowl with coriander,
chilli, onion, bean sprouts and peanuts. 4. Heat a little peanut oil in
a fry pan until hot, dust squid with a little flour and quickly fry for
1-2 minutes until cooked. 5. Drain squid on paper towels and toss with the
vegetables and dressing. Serve at once

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