Squid Salad with Tamarind Sauce Recipe

Name: Squid Salad with Tamarind Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tamarind (from a pliable block); 1/4 cup warm water; 2 tablespoons fresh lime juice; 1 1/2 tablespoons Asian fish sauce (preferably nuoc mam); 2 garlic cloves, minced; 2 teaspoons sugar; Tabasco to taste if not drizzling sriracha sauce on salad; 1 pound cleaned large squid; 1/3 cup fresh basil leaves (preferably Thai basil), washed well and spun dry; 1/3 cup fresh mint leaves, washed well and spun dry; 1 cup thinly sliced red onion; sriracha sauce (Asian chili sauce) to taste if desired

Servings: persons

2 tablespoons tamarind (from a pliable block)
1/4 cup warm water
2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
2 garlic cloves, minced
2 teaspoons sugar
Tabasco to taste if not drizzling sriracha sauce on salad
1 pound cleaned large squid
1/3 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/3 cup fresh mint leaves, washed well and spun dry
1 cup thinly sliced red onion
sriracha sauce (Asian chili sauce) to taste if desired

1
In a bowl stir together tamarind and warm water, mashing tamarind gently, about 4 minutes and strain through a fine sieve into a bowl, pressing hard on solids.
2
Add remaining sauce ingredients, stirring until sugar is dissolved.
3
Flower-cut squid (procedure follows) or cut squid sacs crosswise into 1/2-inch ring and halve flaps crosswise.
4
Halve large tentacles.
5
In a large saucepan of boiling salted water cook squid 45 seconds, or just until opaque, and drain in a colander.
6
Rinse squid under cold water to stop cooking and drain well.
7
Add squid to sauce, tossing well.
8
Salad may be prepared up to this point 1 day ahead and chilled, covered.
9
Bring salad to room temperature before proceeding with recipe.
10
Add herbs and onion to salad and toss well.
11
Serve salad drizzled with sriracha sauce.
12
Remove flaps from body sacs and reserve.
13
Cut each body sac lengthwise along seam to form a flat piece and rinse squid well.
14
Spread squid inner side up on a work surface.
15
Holding a sharp knife at a 45-degree angle to work surface, score squid diagonally every 1/8 to 1/4 inch in a cross-hatch pattern.
16
Score flaps in same manner.
17
Cut squid into 1-inch pieces.

115

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 2 tablespoons tamarind (from a pliable block), 1/4 cup warm water, 2 tablespoons fresh lime juice, 1 1/2 tablespoons Asian fish sauce (preferably nuoc mam), and more.

Yes, Squid Salad with Tamarind Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Squid Salad with Tamarind Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions