Neil Perry's Thai-style squid salad recipe

 ,  |  Updated: November 05, 2013 11:35 IST

 Neil Perry's Thai-style squid salad recipe

Chilli, mint, coriander, lemongrass and basil all combine to give this dish a fresh, fiery punch. Combine with other dishes this week to create a delicious Asian banquet

You can replace the squid with steamed prawns or fish, roast chicken or a barbecued and sliced beef or pork fillet. Add some pounded coriander roots to the dressing to lift the flavour. Tamarind can be bought either in water form ready to go, or as a pulp where you soak it in hot water then strain. Or you can add more lime juice or replace the tamarind with rice wine vinegar.

Wild green chillies of Thailand are also known as bird's eye chillies or heavenly rat droppings! The chillies have a wonderful immediate heat and a citrus lime flavour.

For the salad

300g (10½oz) cleaned squid
3 red Asian shallots, thinly sliced
1 makrut lime leaf, julienned
½ lemongrass stem, pale part only, tough outer leaves removed, julienned
1 small handful mixed coriander, mint and Thai basil leaves

For the dressing


4 wild green chillies, thinly sliced
1 tablespoon caster sugar
Juice of 1 lime
2 tablespoons tamarind water
2 tablespoons fish sauce

For the dressing, pound the chillies and sugar in a mortar with a pestle to form a paste. Stir in the lime juice, tamarind water 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 criss-cross pattern then slice lengthways into 2 cm (¾ inch) wide strips. Cut the tentacles in half.

Blanch the squid in a large saucepan of boiling salted water for about 30 seconds or until it just turns opaque. Drain and allow to cool.

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

• These recipes come from Simply Good Food by Neil Perry, published by Murdoch Books. Available in Australia for $39.95 or from Guardian Books for £16.

Photo: Thai-style squid salad from Simply Good Food by Neil Perry. Photograph: Murdoch Books

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