Classic Thai tastes of chilli, lime, garlic, mint and coriander combine with fat-free squid to make a delicious summer salad. I love squid, but you could equally use prawns or beef (if you must!) which has been seasoned with oil and lightly griddled. This is adapted from a Rick Stein recipe.
Thai hot and sour squid salad
400 g squid, after being cleaned
1-2 little gem lettuces , halved and shredded, or rocket
handful of mint and coriander leaves
2 spring onions
1.5 litres water
2 tsp salt
3 tbsp fish sauce
3 tbsp lime juice
1 red birds eye chilli, deseeded and thinly sliced
1 tsp palm sugar (there is no substitute in Thai cooking so use sparingly!)
1 -2 garlic cloves, finely chopped
2 stalks lemon grass, outer leaves removed, white core thinly sliced
1 kaffir lime leaf, rolled and thinly sliced
First make the dressing by combining all the ingredients and set to one side.
To prepare the squid, slit down one side and open out. Then, with a sharp knife, score the flesh in a criss-cross pattern, without quite cutting right through it. This is not only pretty when cooked but also allows the squid to curl attractively. Then cut each scored squid into 1 inch/25 mm slices.
Bring the water to the boil, add the salt, and when roiling, add the squid a handful at a time but only cook for 30 seconds or so until the squid begins to go white and curl up. Remove with a slotted spoon and rinse under cold water to stop it from cooking further.
Put in a large bowl and allow to cool to room temperature. Then add the dressing and serve on the shredded lettuce or rocket, garnished with the fresh herbs.