Recipes - Thai

Calamari Salad
Thai Calamari Salad Recipe


Thai salads are put together from ingredients which have been cooked simply and dressed with a traditional sweet, sour and spicy dressing. They can be served either warm or cold and make a refreshing addition to a meal.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: Side
Cook Method: Boil
Cuisine: Thai









Ingredients:

400g fresh calamari tubes
2 tbsp Tiparos Fish Sauce
3 tbsp lime juice
1 clove garlic (sliced)
1 fresh chilli (finely sliced)
1 tbsp celery (finely sliced)
1 stalk lemongrass or 1 tbps Valcom Lemongrass
3 spring onions (sliced)
1 tbsp mint leaves
2 red chillies (sliced diagonally)
Lettuce leaves (as a base for the salad)
2 tbsp sugar




Steps:
  1. Clean the squid, score the inside in a criss-cross pattern and cut into bite size pieces. Boil in water with a little vinegar added (this enhances the whiteness) until tender – approx. 30 secs.
  2. Pound the chilli and the garlic in a mortar and stir in the fish sauce and lime juice. Pour this mixture over the squid.
  3. Add the sliced lemon grass, spring onions, celery, mint and coriander leaves and mix lightly.
  4. Line a serving dish with the lettuce leaves and spoon the salad on top. Garnish this Calamari salad with extra chillies.

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Calamari Salad

Calamari Salad

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Thai salads are put together from ingredients which have been cooked simply and dressed with a traditional sweet, sour and spicy dressing. They can be served either warm or cold and make a refreshing addition to a meal.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: Side
Cook Method: Boil
Cuisine: Thai
Ingredients

400g fresh calamari tubes
2 tbsp Tiparos Fish Sauce
3 tbsp lime juice
1 clove garlic (sliced)
1 fresh chilli (finely sliced)
1 tbsp celery (finely sliced)
1 stalk lemongrass or 1 tbps Valcom Lemongrass
3 spring onions (sliced)
1 tbsp mint leaves
2 red chillies (sliced diagonally)
Lettuce leaves (as a base for the salad)
2 tbsp sugar

Instructions
  1. Clean the squid, score the inside in a criss-cross pattern and cut into bite size pieces. Boil in water with a little vinegar added (this enhances the whiteness) until tender – approx. 30 secs.
  2. Pound the chilli and the garlic in a mortar and stir in the fish sauce and lime juice. Pour this mixture over the squid.
  3. Add the sliced lemon grass, spring onions, celery, mint and coriander leaves and mix lightly.
  4. Line a serving dish with the lettuce leaves and spoon the salad on top. Garnish this Calamari salad with extra chillies.

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