Southeast Asian Squid Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice. Ingredients:
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 |
Directions:
1. Make dressing: 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.
2. Cut and cook squid: 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.
3. 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).
4. Assemble salad: Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
5. 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.
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