Quick Squid with Red Chile Sauce and Herbs Recipe

Name: Quick Squid with Red Chile Sauce and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cleaned squid, tubes cut into rings and tentacles cut in half lengthwise; 1 tablespoon fish sauce; 1 tablespoon freshly squeezed lime juice (about 1/2 lime); 2 green onions, minced; Pinch of salt; Heaping 1/4 teaspoon freshly ground pepper; 1 head butter lettuce, washed and dried, whole leaves picked off the stem; 2 cups fresh cilantro leaves; 1 cup fresh Thai or regular basil leaves; 1 carrot, grated or cut into fine julienne, or 1 cup bean sprouts; 1 cup Thai sweet chile sauce, such as Mae Ploy brand (see Notes); 1 tablespoon high-heat vegetable oil

Servings: persons

1 pound cleaned squid, tubes cut into rings and tentacles cut in half lengthwise
1 tablespoon fish sauce
1 tablespoon freshly squeezed lime juice (about 1/2 lime)
2 green onions, minced
Pinch of salt
Heaping 1/4 teaspoon freshly ground pepper
1 head butter lettuce, washed and dried, whole leaves picked off the stem
2 cups fresh cilantro leaves
1 cup fresh Thai or regular basil leaves
1 carrot, grated or cut into fine julienne, or 1 cup bean sprouts
1 cup Thai sweet chile sauce, such as Mae Ploy brand (see Notes)
1 tablespoon high-heat vegetable oil

1
In a large bowl, combine the squid with the fish sauce, lime juice, green onions, salt, and pepper.
2
Set aside while you heat a wok or large saute pan over high heat.
3
Decoratively assemble the lettuce, cilantro, Thai basil, carrots, and a bowl of chile sauce on a large platter.
4
Add the vegetable oil to the wok over high heat and, when it is hot, add the squid.
5
Cook, stirring constantly, for 2 to 3 minutes only, just until the squid ring edges curl up a bit and turn white.
6
Transfer the squid to a bowl, leaving the liquid in the wok.
7
Reduce the liquid down to a thick glaze (making sure to add any juices that accumulate at the bottom of the bowl the squid is resting in), about 5 minutes.
8
Pour the glaze back over the squid and serve it on the platter with the accompaniments.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound cleaned squid, tubes cut into rings and tentacles cut in half lengthwise, 1 tablespoon fish sauce, 1 tablespoon freshly squeezed lime juice (about 1/2 lime), 2 green onions, minced, and more.

Yes, Quick Squid with Red Chile Sauce and Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Squid with Red Chile Sauce and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions