Thai-Style Squid Salad

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

I couldn’t resist including this salad as it’s another classic. Use spanking fresh squid to move it up to another level.


  • 300 g (10½ oz) squid, cleaned
  • 3 red shallots, finely sliced
  • 1 kaffir lime leaf, cut into julienne
  • ½ lemongrass stalk, tough outer leaves removed, finely sliced
  • 1 small handful of mixed coriander (cilantro), mint and Thai basil leaves


  • 4 wild green chillies, finely sliced
  • 1 tablespoon caster (superfine) sugar
  • juice of 1 lime
  • 2 tablespoons fish sauce


To make the dressing, pound the chillies and sugar in a mortar with a pestle to form a paste. Stir in the lime juice and fish sauce and check the seasoning.

To prepare the squid, cut off the tentacles and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then slice lengthways into 2 cm (¾ inch) wide strips. Cut the tentacles in half.

Blanch the squid in a large pot of salted water until it just turns opaque, drain and let cool.

Toss the squid, shallots, lime leaf, lemongrass and herbs together in a bowl. Add the dressing, gently toss again and serve.