AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK
Deliciously easy Thai spicy squid salad recipe that combines the flavor of sweet, spicy, bitter, and savory into one dish.
Provided by Lane
Categories Side Dishes
Time 26m
Number Of Ingredients 15
Steps:
- Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
- Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
- Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
- Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
- Cut the scored squid into bite size pieces, about 1 inch in length.
- Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
- Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
- Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
- For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.
Nutrition Facts : Calories 120 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 772 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HOT AND SPICY THAI SQUID SALAD (YAM PRA-MUEK)
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
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
SPICY THAI SQUID WITH CHILES AND CILANTRO
This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.
Provided by Melissa Clark
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
- Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
- In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram
THAI SQUID SALAD
Make and share this thai squid salad recipe from Food.com.
Provided by jschilling
Categories Squid
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- cut squid into small squares.
- blanch squid for 1 minute in boiling water.
- plunge squid into cold water immediately.
- prepare remaining ingredients for dressing.
- mix with squid.
- Serve on lettuce bed Chill before serving.
SQUID SALAD WITH TAMARIND SAUCE
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.
THAI-STYLE SQUID AND CUCUMBER SALAD
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned over rice or on its own.
Provided by Anna Stockwell
Categories Salad Lime Juice Garlic Cucumber Chile Peanut Squid Cilantro Rice Dinner Thailand Seafood Summer Spring
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
- Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
- Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don't try to do more than half-you don't want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2-3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2-3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
- Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.
WARM THAI SQUID AND SHRIMP SALAD
Rice noodles turn this warm salad into a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.
Nutrition Facts : Calories 185 g, Cholesterol 132 g, Fat 11 g, Fiber 2 g, Protein 10 g, Sodium 510 g
25 MINUTE CRISPY THAI SQUID SWEET AND SOUR SALAD
Serve this delicious light supper as part of a Thai menu or as a generous starter. If liked use prepared squid rings for this instead.
Provided by Thai Taste
Time 25m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Cut the carrot and onion into wafer thin slices and place in a bowl.
- In a small pan, boil the rice vinegar with 50ml water and the palm sugar for 1 minute then pour over the onions and carrots and leave for 30 mins.
- Mix the sweet chilli sauce, fish sauce and lime juice together and set aside.
- Mix the flour, salt and pepper together on a plate and toss the squid rings in it.
- Fill a deep sided frying pan with oil about 2 cm deep and heat until a piece of squid sizzles immediately. Add half the squid and fry for 1-2 mins until golden brown and crispy. Drain on kitchen paper and fry the remaining squid.
- Pick the leaves from the stalks of the herbs.
- Drain the carrots and red onion and toss with the herbs.
- Arrange on 4 plates, top with the squid and drizzle with the sweet and sour sauce.
THAI SHRIMP AND CALAMARI SALAD
This simple salad is deliciously piquant. If you love Thai food, you'll recognize the flavors instantly. This salad is easy to make and looks beautiful on a plate.
Provided by Jostlori
Categories Squid
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the fish sauce, lime juice, salt, and sugar. Set aside.
- Soak the glass noodles in water for 10 minutes. Place noodles and water in a saucepan and bring to a boil. Cook for 1 minute, then drain noodles and rinse under cold running water to take the heat off.
- Place the noodles, shrimp, squid and the remaining salad ingredients in a large bowl. Pour the dressing over the salad and toss lightly to coat.
- Arrange the salad over lettuce leaves. Sprinkle with the roasted ground peanuts and serve with lime wedges.
Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 1, Sodium 1128.3, Carbohydrate 15.2, Fiber 2.5, Sugar 7.6, Protein 5.6
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