Hot And Spicy Calamari Salad

Course : Salads
Serves: 4
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1 1/2 tablespoons fish sauce
1 teaspoon palm sugar
1 tablespoon tamarind pulp -- soaked in
3 tablespoons hot water -- strained by pushing through a fine mesh sieve
1/2 teaspoon ground chile
3 medium thai bird chiles OR 1 serrano -- chopped
2 tablespoons fresh lime juice -- or to taste
2/3 pound fresh squid -- cleaned
1/4 small red onion -- thinly sliced to yield approx. 1/4-cup
1 medium lemongrass stalk -- tender bottom part only -- sliced into paper-thin rings
1 large roma tomato -- cut into thin wedges
3 medium romaine lettuce leaves; or-4 -- shredded
1/2 cup mint leaves

Preparation / Directions:

Combine the dressing ingredients in a mixing bowl; set aside so the flavors can develop. Cut the squid bodies into 1/2- inch rings. Leave the tentacles whole. Bring a pot of water to a boil. Add the squid and blanch until just done but still tender, about 10 seconds. Drain. Rinse under cold running water to stop the cooking. Set aside. Just before serving, combine the squid, all the salad ingredients and the dressing in a large bowl; toss gently. Notes: Thai salads are among my favorite foods. In the summer, I can be very satisfied with just a big serving of this salad and steamed rice. Instead of calamari, you could substitute chicken or shrimp or even a combination of seafood or meats and the salad would be equally delicious. If you can't find tamarind pulp, increase the lime juic


Nutritional Information:

35 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g Protein; 6g Carbohydrate; 1mg Cholesterol; 8mg Sodium

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