Thai Squid Salad with Fresh Herbs



Exotic flavours are always welcome in my kitchen, especially if mingled with classic Mediterranean ingredients.


To cook the squid, in a pot filled with water, taken off heat as soon as it boils add:

  • Squid, preferably fresh, 1 large pc, cleaned and cut into thin strips

and blanch for 3 minutes until just cooked. Drain.

For the sauce whisk together in a bowl:

  • Fish sauce, 2 tbsp

  • Lime juice, 2 tbsp

  • Brown (or palm) sugar, 1 tsp

  • Red Chilli, finely chopped, 2 pcs

For the salad, in a bowl mix:

  • Fresh Mint leaves, 2 cups

  • Fresh Coriander leaves, 2 cups.

  • Kaffir lime leaves, cut in thin strips, a handful

  • Lemongrass, trimmed of outer hard layers and cut very finely, 3 stalks

(Living in Greece, I keep lime leaves and lemongrass frozen, and handle straight from the freezer).


Dress salad and place on a dish, top with the squid and garnish with:

  • Toasted cashews, or other nut of choice.