Tender squid combined with zesty chilli-lime dressing, fresh herbs, and crispy shallots for a vibrant dish.
# Components:
→ Squid
01 - 1.1 lb cleaned squid tubes, sliced into rings
02 - 1 tablespoon vegetable oil
→ Dressing
03 - 2 tablespoons fish sauce
04 - 3 tablespoons fresh lime juice
05 - 1 tablespoon light soy sauce, gluten-free preferred
06 - 1 tablespoon palm sugar or light brown sugar
07 - 2 red chillies, finely sliced
08 - 2 garlic cloves, minced
→ Salad
09 - 3.5 oz mixed salad leaves such as rocket, baby spinach, and coriander
10 - 1 small cucumber, seeded and sliced into half-moons
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - ½ cup fresh mint leaves
14 - ½ cup fresh coriander leaves
→ Garnish
15 - ¼ cup crispy fried shallots
16 - 1 lime, cut into wedges
# Directions:
01 - Pat the squid dry with paper towels. Toss with vegetable oil and a pinch of salt.
02 - Heat a grill pan or skillet over high heat. Sear the squid in batches for 1 to 2 minutes until just opaque and lightly charred. Remove from heat and let cool slightly.
03 - In a small bowl, whisk together fish sauce, lime juice, soy sauce, palm sugar, chillies, and garlic until the sugar is dissolved.
04 - In a large bowl, combine salad leaves, cucumber, carrot, red onion, mint, and coriander. Add the squid and drizzle with the dressing. Toss gently to coat.
05 - Divide the salad among serving plates. Top with crispy fried shallots and serve with lime wedges.
