Ginger Squid Salad

Name: Ginger Squid Salad
Yield: Serves 4
Cuisine: Laotian
Ingredients: 40 ml fish sauce; 20 ml fresh lime juice, strained; 1 tablespoon castor sugar; 1 clove garlic, minced; 4 red shallots, finely sliced; 2 red bird’s-eye chillies, sliced; 2 tablespoons sliced ginger; 40 ml rice vinegar; 2 tablespoons shredded mint leaves; 8 purple perilla leaves, shredded; 8 Asian or Thai basil leaves, shredded; 8 Asian or Thai basil leaves, shredded; 8 won ton wrappers, cut into thin strips and deep-fried until crisp; 4 tablespoons Fried Shallot Slices; 2 tablespoons salted cashews, chopped; 100 g bean sprouts, trimmed; 600 g small squid

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This salad was inspired by the produce I saw at the Lao markets. It’s so easy to make and is perfect when you want to start a meal with light, clean flavours. I use squid in my version, instead of small river fish.

Ingredients

600 g small squid
8 Asian or Thai basil leaves, shredded
8

Asia
Laos
Fish course
Starter
Pescatarian
Southeast Asia

Method

To make the dressing, mix the garlic, sugar, lime juice, fish sauce and rice vinegar together in a bowl and stir until the sugar has dissolved. Pound the ginger and chilli in a mortar and pestle to make a paste then stir into the dressing with the sliced shallots.

Clean the squid and rinse the tubes and cleaned tentacles under cold running water. Split each tube open, flatten out onto a