Be sure to use very fresh squid. The key to this salad is quick poaching of the squid. You want to cook it fast so that it will be tender and crunchy.
20m
PREP TIME
12
INGREDIENTS
Ingredients
- 2 cups water
- 8 ounces squid, cleaned and cut into 1/4-inch (.5 cm) thick rings
- 1/4 cup julienned red bell pepper
- 1/4 cup finely chopped onion
- 1/4 cup diced cucumber
- 2 tablespoons thinly sliced green onion
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon palm sugar or brown sugar
- 1 to 2 Thai chiles, seeded and minced
- 4 Boston lettuce leaves
- Fresh mint leaves, (optional)
INSTRUCTIONS
- 1 BRING water to boil in small saucepan. Add squid; reduce heat to low. Poach 30 seconds or just until cooked. Rinse under cold water. Drain well.
- 2 PLACE squid in large bowl. Add bell pepper, onion, cucumber and green onion; toss. Mix fish sauce, lime juice, sugar and chiles in small bowl until sugar is dissolved. Drizzle dressing over squid mixture; toss lightly.
- 3 SPOON squid salad evenly into each lettuce cup. Garnish with mint leaves, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
