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Southeast Asian Squid Salad

Lightly blanched squid makes a simple and elegant salad with the tang offish sauce and fresh lime juice.

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

1

Make dressing:* Whisk together lime juice, fish sauce, sugar (to

2

taste), salt, and chile (to taste) in a large bowl until sugar is

3

dissolved, then add oil in a slow stream, whisking until combined.

4

Cut and cook squid:* Pull off and reserve flaps from squid bodies if

5

attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve

6

flaps lengthwise. If tentacle clusters are large, halve lengthwise and

7

cut longer tentacles, if attached, crosswise into 2-inch pieces.

8

Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and

9

cook until it just turns opaque, about 30 seconds. Drain in a colander

10

and rinse under cold running water to stop cooking. Drain well, then

11

toss in a bowl with 2 tablespoons dressing (reserve remainder).

12

Assemble salad:* Cut carrots and cucumber lengthwise into thin wide

13

ribbons using a vegetable peeler.

14

Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and

15

scallions in a large bowl, then add squid and reserved dressing and toss

16

again to coat. Sprinkle squid salad evenly with peanuts before serving.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (3.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

96.51

Calories From Fat (66%)

63.92

% Daily Value

Total Fat 7.25g

11%

Saturated Fat 0.55g

3%

Cholesterol 0mg

0%

Sodium 329.59mg

14%

Potassium 285.36mg

8%

Total Carbohydrates 8.27g

3%

Fiber 2.43g

10%

Sugar 3.06g

 

Protein 1.2g

2%