Thai Squid Salad Recipe

Name: Thai Squid Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. squid, cleaned, cut into 2x1/2-inch strips; 4 tbsp. vegetable oil; 6 cloves garlic, minced; 2 tsp. ground lemongrass; 1/2 tsp. Thai chili powder; 2 tender inner stalks celery, cut in julienne strips; 3 thin slices red onion; 4 tbsp. Thai fish sauce; 4 tbsp. freshly-squeezed lime juice; 2 tbsp. sugar; Lettuce leaves, for lining platter; 10 mint leaves, chopped

Servings: persons

1 lb. squid, cleaned, cut into 2x1/2-inch strips
4 tbsp. vegetable oil
6 cloves garlic, minced
2 tsp. ground lemongrass
1/2 tsp. Thai chili powder
2 tender inner stalks celery, cut in julienne strips
3 thin slices red onion
4 tbsp. Thai fish sauce
4 tbsp. freshly-squeezed lime juice
2 tbsp. sugar
Lettuce leaves, for lining platter
10 mint leaves, chopped

1
Using a small, sharp knife, score squid in a crisscross pattern.
2
In a wok heat oil to smoking over medium-high heat and add squid; stir-fry 5 minutes.
3
Using a slotted spoon, remove squid to a bowl, draining off all excess oil, and immediately mix in garlic, ground lemongrass and Thai chili powder.
4
Let cool.
5
Just before serving, add celery and onion.
6
In a small bowl mix together fish sauce, lime juice and sugar, stirring until sugar dissolves; pour over squid mixture and toss to combine.
7
Mound salad on a platter lined with lettuce leaves and sprinkle with chopped mint.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb. squid, cleaned, cut into 2x1/2-inch strips, 4 tbsp. vegetable oil, 6 cloves garlic, minced, 2 tsp. ground lemongrass, and more.

Yes, Thai Squid Salad 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.

Thai Squid Salad

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