LibreRecipes

Southeast Asian Squid Salad

Rating

Calories

397.0

Protein

34.0

Sodium

1288.0

Fat

19.0

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

1/4 cup fresh lime juice

2 1/2 tablespoons Asian fish sauce (preferably nam pla)

1 1/2 to 2 tablespoons sugar

1/2 teaspoon salt

1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds

2 tablespoons vegetable oil

1 1/2 lb medium squid (about 16), rinsed inside and out

2 carrots, halved crosswise

1 seedless cucumber (usually plastic-wrapped), halved crosswise

1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)

1 cup loosely packed fresh cilantro leaves

1 cup loosely packed fresh mint leaves

4 scallions, thinly sliced diagonally

1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)

Accompaniment: lime wedges

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.
Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.
Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).
Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.