Squid salad
Description
The salad is quick and easy to prepare. The most important part of making a squid salad is to properly clean and cook the squid. One minute too long, one minute too short — and instead of tender meat, you end up with rubber. Squid pairs well with herbs and citrus juice, so I prepare this salad with exactly these ingredients. The salad is ready to serve.
Instructions
- 1
Step 1
1. First, I clean the squid: pull the tentacles away from the body and cut them off, remove the eye from the tentacles, then remove all the innards. Peel off the thin membrane, rinse the body inside and out. Cut the squid into rings 1.5-2 centimeters wide.
- 2
Step 2
2. I place a pot of water on the stove, add 1-2 teaspoons of salt, and bring it to a boil. I cut the lime in half and squeeze the juice, adding 1 tablespoon. I add the squid to the boiling water and cook for 30-40 seconds.
- 3
Step 3
3. Quickly remove the squid with a slotted spoon and place them on a paper towel to cool.
- 4
Step 4
4. For the sauce: I wash the remaining lime and grate the zest, adding 1 teaspoon to a bowl. I squeeze the juice and pour it in, along with the juice of a second lime. I peel the garlic and press it, then add sesame oil, fish sauce, and rice vinegar. I finely chop shallot, mint, and cilantro, add them to the sauce, along with sugar, a pinch of salt, and black pepper. I mix all the ingredients thoroughly.
- 5
Step 5
5. Place the boiled squid, mix well, and refrigerate for several hours (at least 30 minutes).
- 6
Step 6
6. Wash the salad leaves and place them on a plate, arrange the squid on top of the salad, and serve the dish cold.