Hot and spicy Thai squid salad (Yam pra-muek)
This delicious spicy seafood salad combines the four elements of Thai cooking: salt, sweet, bitter and sour. Each serving provides 217kcal, 17g protein, 12g carbohydrate (of which 12g sugars), 11g fat (of which 1.5g saturates), 2.2g fibre and 2.3g salt.
Ingredients
Instructions
5 steps- 1
For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside.
- 2
For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.
- 3
Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil).
- 4
Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.
- 5
Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway.
Nutrition
1 serving ≈ 163 g
Nutrition values are estimates. - means data is unavailable.
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