Thai-Style Squid and Cucumber Salad

Ingredients for Thai-Style Squid and Cucumber Salad

• 60ml fresh lime juice (from about 3 limes)

• 1 garlic clove, finely grated

• 1 tablespoon fish sauce

• 1 1/2 teaspoons dark brown sugar

• 60ml plus 1 tablespoon (or more) vegetable oil

• 2 teaspoons kosher salt, divided

• 4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1/4"-thick slices

• 1–2 Fresno chillies, seeded, thinly sliced

• 80g salted, roasted peanuts

• 675g cleaned squid, patted dry

• 1/4 cup coriander sprigs

• Steamed white rice (for serving

• optional)

How to make Thai-Style Squid and Cucumber Salad

Whisk lime juice, garlic, fish sauce, brown sugar, 60ml oil, and 1/2 teaspoons salt in a large bowl. Add cucumber, chillies, and peanuts and toss to coat. Set aside.

Make sure squid is as dry as possible, then toss with remaining 1 1/2 teaspoons salt. Separate bodies from tentacles.

Heat 1 tablespoon oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don’t try to do more than half—you don’t want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2–3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2–3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.

Arrange salad on a platter and drizzle remaining dressing over. Top with coriander sprigs. Serve with rice alongside, if using.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.