Warm Thai Squid And Shrimp Salad Recipes
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
CALAMARI, SCUNGILI AND SHRIMP SALAD
Steps:
- In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
- In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
- In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.
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