Summer's end may be imminent but Salads are great throughout the year, this Thai Squid Salad (Yam Pla Meuk) is a winner anytime. An amazing starter, snack or light lunch. Quick and easy to make, you love to hear that don't you?
Quick and easy is for me these days. Being terminally ill I can no longer cook like I used to. Dishes I can prepare in stages over a period of time are just what I need now. Not all dishes need constant attention from start to finish and this is one of them, lucky me.
Mr.Grumps has been amazing though. In every way possible from looking after me to cooking and cleaning. I'll write a post about this amazing man soon so stay tuned.
For now though, fancy Thai Squid Salad?
Thai Squid Salad (Yam Pla Meuk) Serves 1-2
5-10 Baby squids, cleaned
3 small shallots (finely chopped)
1 stalk of lemongrass (very finely chopped (or 1 tsp minced lemongrass from a jar)
2 large kaffir lime leaves (central vein removed and sliced finely
3 tablespoons roughly chopped fresh coriander and mint leaves.
1 tablespoon lime juice
½ teaspoon sugar
½ - 1 tablespoon fish sauce (to taste)
2-3 bird’s eye chillies (deseeded and finely chopped)
First prepare the squid and set aside.
Prepare the sauce by combing all the ingredients in a large bowl and mix. Taste the sauce and adjust if necessary.
Blanch the squid in boiling water until they are opaque.
Drain the squid; add to the sauce together with the remaining salad ingredients.
Recipe adapted from - With a Glass