Squid Salad With Tamarind Sauce Food

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HOT AND SPICY THAI SQUID SALAD (YAM PRA-MUEK)



Hot and spicy Thai squid salad (Yam pra-muek) image

This delicious spicy seafood salad combines the four elements of Thai cooking: salt, sweet, bitter and sour. Each serving provides 217kcal, 17g protein, 12g carbohydrate (of which 12g sugars), 11g fat (of which 1.5g saturates), 2.2g fibre and 2.3g salt.

Provided by The Hairy Bikers

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 17

3 bird's-eye chillies, finely chopped, seeds optional
1 garlic clove, finely chopped
2 heaped tbsp palm sugar
2 tbsp Thai fish sauce
½ lime, juice only
400g/14oz baby squid, tentacles reserved
1 garlic clove, finely chopped
20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths
5 spring onions, trimmed, cut in half and quartered lengthways
5 Thai shallots (or 1 banana shallot), finely sliced
20 plum cherry tomatoes, halved
½ cucumber, cut in half, seeds removed, thickly sliced
large handful mint leaves
handful Thai basil leaves (alternatively use normal basil)
thumb-sized piece of ginger, peeled and thinly sliced
2 tbsp vegetable oil
1 tbsp sesame oil

Steps:

  • For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside.
  • For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.
  • Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil).
  • Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.
  • Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway.

Nutrition Facts : Calories 217kcal, Carbohydrate 12g, Fat 11g, Fiber 2.2g, Protein 17g, SaturatedFat 1.5g, Sugar 12g

BRICK GRILLED BABY SQUID WITH TAMARIND-MINT DRESSING



Brick Grilled Baby Squid with Tamarind-Mint Dressing image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds squid bodies, cleaned
Peanut oil
Salt and freshly ground white pepper
2 large bricks wrapped twice in aluminum foil
Tamarind-Mint Dressing, recipe follows
Chopped fresh mint
3 tablespoons tamarind paste
1/4 cup rice wine vinegar
1/4 cup freshly squeezed orange juice
3 tablespoons chopped fresh mint leaves
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/2 cup peanut oil

Steps:

  • Heat grill to high heat. Brush squid with oil on both sides and season with salt and white pepper. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing. Garnish with chopped mint.
  • Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning.

SQUID SALAD WITH TAMARIND SAUCE



Squid Salad with Tamarind Sauce image

Categories     Salad     Fruit     Quick & Easy     Mint     Basil     Squid     Chill     Gourmet

Yield Serves 4

Number Of Ingredients 13

For sauce
2 tablespoons tamarind (from a pliable block)
1/4 cup warm water
2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
2 garlic cloves, minced
2 teaspoons sugar
Tabasco to taste if not drizzling sriracha sauce on salad
1 pound cleaned large squid
1/3 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/3 cup fresh mint leaves, washed well and spun dry
1 cup thinly sliced red onion
sriracha sauce (Asian chili sauce) to taste if desired

Steps:

  • Make sauce:
  • In a bowl stir together tamarind and warm water, mashing tamarind gently, about 4 minutes and strain through a fine sieve into a bowl, pressing hard on solids. Add remaining sauce ingredients, stirring until sugar is dissolved.
  • Flower-cut squid (procedure follows) or cut squid sacs crosswise into 1/2-inch ring and halve flaps crosswise. Halve large tentacles. In a large saucepan of boiling salted water cook squid 45 seconds, or just until opaque, and drain in a colander. Rinse squid under cold water to stop cooking and drain well. Add squid to sauce, tossing well. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding with recipe.
  • Add herbs and onion to salad and toss well. Serve salad drizzled with sriracha sauce.
  • To Flower-Cut Squid:
  • Remove flaps from body sacs and reserve. Cut each body sac lengthwise along seam to form a flat piece and rinse squid well. Spread squid inner side up on a work surface. Holding a sharp knife at a 45-degree angle to work surface, score squid diagonally every 1/8 to 1/4 inch in a cross-hatch pattern. Score flaps in same manner. Cut squid into 1-inch pieces.

SEASIDE SQUID SALAD



Seaside Squid Salad image

Provided by Alton Brown

Categories     side-dish

Time 1h49m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds squid, tubes and tentacles
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon toasted and ground cumin seeds
1/8 teaspoon cayenne pepper
3/4 cup finely chopped and seeded tomato
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves

Steps:

  • Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
  • Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
  • In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

CHILLI & LIME SQUID SALAD



Chilli & lime squid salad image

James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket

Provided by James Martin

Categories     Starter

Time 18m

Number Of Ingredients 7

3 red chillies , halved, deseeded and finely diced
2 tbsp garlic-infused olive oil , plus extra to serve
2 whole squid tubes about 400g/14oz, cleaned and prepared (see tip)
2 large ripe avocados , stoned, peeled and sliced
100g rocket
3 limes , halved
3 tbsp crispy onions (I used Fresh Gourmet crispy onions)

Steps:

  • Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
  • Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
  • When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
  • Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.

Nutrition Facts : Calories 293 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

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