Thai Squid Salad
Thai Squid Salad



  • 3 red chillies, finely chopped
  • 1 clove of garlic, chopped
  • 2 tbsp palm sugar
  • 2 tbsp Thai fish sauce
  • 1⁄2 lime, juice only
  • 400g baby squid, tentacles saved
  • 1 garlic clove, chopped
  • Bunch of chives, cut into 2.5cm lengths
  • 5 spring onions, sliced
  • 1 shallot, sliced
  • 20 cherry tomatoes, halved
  • 1⁄2 cucumber, deseeded and sliced
  • Handful of basil
  • Handful of mint leaves
  • Thumb-sized piece of ginger, thinly sliced
  • 2 tbsp veg oil
  • 1 tbsp sesame oil
  • Make your dressing by grinding the chillies and garlic together with the other ingredients in a pestle and mortar, and then setting aside. Clean and prepare the squid by cutting in half and saving the tentacles, then removing the skin and scoring with a sharp knife. Set this aside, too.
  • Combine the garlic, chives, spring onions, shallot, tomatoes, cucumber, and herbs in a large bowl. Heat up a wok with the veg and sesame oil, fry the ginger for a minute or two, then add all of the squid meat and cook for 90 seconds (don’t overcook it!).
  • Add the dressing from your pestle and mortar to the hot squid and toss through, then add the squid to the salad and mix. Serve immediately, and enjoy.
30 mins
4 serving

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