It has been five months since I bought Thai Food by David Thompson, a renowned Australian chef. As much as I was thrilled to own and read this beautifully edited, huge mine of information, I found it somehow intimidating and wasn’t in a hurry to cook from it. However, as soon as I tested a first recipe, I became literally addicted to this fascinating book and now I’m going through a phase of Thai cooking frenzy. Thanks to David Thompson I finally start slowly realising what genuine Thai flavours taste and smell like. Needless to say, I will never ever buy ready-to-use curry paste again.
In barely two weeks I tested – with a successful outcome – several curries, but I thought I would share with you first this quick squid salad, the most summery of all the dishes I have prepared. Its mixture of hot, tangy and sweet flavours, enriched by an explosion of a typically Thai combination of bold scents, create a fabulous refreshing treat for all the squid and Thai cuisine lovers.
I have slightly adjusted the ingredients’ quantities to my taste, so check Thai Food to read the original recipe and to learn how to cook genuine Thai dishes.
TIPS: The author advises to serve this salad immediately, after blanching the squid and, even though it is still good when served cold, I prefer it slightly warm.
Although I suppose you might successfully substitute squid with some other protein sources, I wouldn’t advise replacing any other ingredient (in my opinion only mint could be skipped here without much harm).
Ingredients (serves two as a starter):
2 big squids, cleaned (about 15 cm long)
3 small (Asian) shallots or two medium Western shallots
1 stalk lemongrass
2 big makrut (also known as kafir) lime leaves
3-4 tablespoons of fresh (torn or roughly chopped) coriander and mint (I have used a 3 : 1 ratio because I preferred coriander’s taste to prevail)
1 tablespoons lime juice
1/2 teaspoon white sugar
2 tablespoons fish sauce
3 bird’s eye chillies
pinch of salt
First prepare the squid.
Make a big vertical cut through the body, spreading it flat and score it diagonally in two directions, on the interior side.
Cut the squid into long 2 cm thick strips. Then cut the strips and tentacles into bite-sized pieces.
Slice very finely the makrut leaves (I always remove the central vein when using them raw).
Chop the shallots.
Remove the outer tough leaves from the lemongrass, the upper 1/3 of the stalk and also the lowest toughest small bit.
Slice the remaining part very finely (I have used a mandolin).
Prepare the sauce in a big bowl: seed and chop finely the chillies and combine with the remaining ingredients.
Taste the sauce and adjust it to your taste (it should be rather salty because the squid is not salted).
Blanch the squid in boiling water until it is opaque.
Drain the squid, throw into the sauce and add the remaining salad ingredients.
Give the salad a stir and serve immediately.