Everyday recipes
Thai calamari salad
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 60 minutes
Course: LunchFavourite flavours: Salad
Thai calamari salad
INGREDIENTS
125g rice vermicelli
500g cleaned calamari hoods
500g cherry tomatoes, halved
1 telegraph cucumber, seeded, sliced
1 cup coriander leaves
1 cup mint leaves
1 cup Thai basil leaves
8 green onions (shallots), sliced thinly
3 garlic cloves, crushed
3 teaspoons sesame oil
Dressing
1/3 cup lime juice
2 tablespoons fish sauce
2 tablespoons grated palm sugar
3 Thai red chillies, finely chopped
METHOD
- Prepare rice vermicelli according to packet instructions. Drain. Set aside to cool.
- Cut open calamari hood. Place flat on a board, outer side down. Score the calamari using a sharp knife, diagonally, in opposite directions. Cut into 3cm pieces.
- In a large bowl combine tomatoes, cucumber, herbs and onions. In a separate bowl, combine squid, garlic and oil. Spray chargrill with oil. Preheat on medium.
- Dressing: in a small jug, whisk all ingredients together. Set aside.
- Chargrill calamari for 2-3 minutes on each side, until golden and tender. Toss through herb mixture with noodles. Drizzle with dressing. Serve immediately.
Top tipsNever freeze seafood that has already been frozen and thawed — check with your fish shop.
